Italian Potato Salad with Green Beans

A bowl of potato salad with green beans, cherry tomatoes, sliced onions, and chopped herbs, with parsley scattered on a white wooden surface.

Italian Potato Salad with Green Beans

This simple Italian potato salad with green beans is bright, fresh, and full of simple, bold flavors. Creamy baby Yukon gold potatoes, crisp green beans, sweet cherry tomatoes, and fresh herbs all come together in a tangy red wine vinaigrette.

5 from 2 votes

Print Pin

Course: Salad, Side Dish

Cuisine: American, Italian

Prep Time: 10

Cook Time: 25

Resting Time: 30

Total Time: 1 5

Servings: servings

Calories: 286kcal

Equipment

Ingredients

1½ pounds baby yukon gold potatoes
12 ounces green beans cut into bite-sized pieces
1 pint cherry tomatoes halved
½ small sweet onion thinly sliced
¼ cup chopped parsley or more to taste

Dressing

½ cup olive oil
¼ cup red wine vinegar or more to taste
½ teaspoon oregano
black pepper
kosher salt
1 small clove garlic minced or grated

Instructions

Wash and scrub potatoes.
Place potatoes in a pot of water with 1 tablespoon salt and cover with an inch of water. Bring to a boil then reduce the heat and simmer until potatoes are fork tender (10-18 minutes depending on size).
While the potatoes cook, make the dressing. Whisk together all of the dressing ingredients until emulsified. Taste for seasoning, adding more salt and pepper to taste.
Prepare an ice bath. In a mixing bowl, add several handfuls of ice cubes. Fill the bowl at least halfway with cold water.
Remove the potatoes from the boiling water and transfer to a cutting board. Don't turn off the heat or drain the water. Add the green beans and blanch for about 5 minutes, until bright green and crisp-tender. Drain and transfer to the ice bath.
Once cool enough to handle, cut the potatoes into quarters. Add to a separate mixing bowl.
Once the beans have cooled, remove them from the ice bath, pat dry, and add to the mixing bowl with the potatoes.
Add the cherry tomatoes, onion, and parsley to the bowl. Drizzle the dressing over top. Mix thoroughly to combine.
Place in the fridge for at least 30 minutes and up to overnight to allow the flavors to meld.
Taste for seasoning, adding more salt and vinegar to taste if needed. You can allow the salad to sit at room temperature if the olive oil has solidified. Serve.

Notes

Storage & Reheating

Fridge: Store in an airtight container for 3 to 4 days. If the olive oil solidifies in the fridge, let the salad sit at room temperature for a few minutes before serving.
Freezer: Not recommended. The texture doesn’t hold up well once frozen.
Reheating: This salad is best served cold or at room temperature. If you prefer it slightly warm, let it come to room temp or gently rewarm the potatoes and beans before dressing.

Nutrition