There’s no salad more symbolic of summer than this Italian Potato Salad. The warm potatoes are tossed with razor-thin red onion in a simple vinaigrette and finished with cherry tomatoes, green beans, and fresh herbs.
This post may contain affiliate links. Our disclosure policy.
Italian Potato Salad – a summertime favorite
Also known as potato and string bean salad, this Italian potato salad is loaded with flavor, but incredibly rustic.
Depending on the family you grew up in, you may find different variations and additional ingredients, but the base will always be potatoes and green beans with vinaigrette.
It’s the quintessential Italian-American summer side that’s perfect with burgers or grilled meat such as chicken thighs, steak, lamb chops, or pork chops.
And the best part is it is so easy!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Potatoes. You can use any waxy potato, such as Yukon golds or red potatoes. Depending on the size, you may only need to cut them in half, or if they’re larger you’ll need to cut into quarters or eighths until they’re approximately 1 1/2″ cubes.
- Green beans. Also called string beans, opt for the freshest beans you can find. Often they’ll be in a large bin in the grocery store and you can hand select the best ones, or you can buy them already bagged. I don’t recommend using frozen or canned green beans for this salad. Tip: buy a lot of beans and use extras for different purposes, such as mixed bean salad, green beans in tomato sauce, and green beans almondine.
- Tomatoes and onions. Cherry tomatoes and red onion are great additions to Italian potato salad! Hold off on adding the cherry tomatoes until the very end to prevent them from getting mushy.
- Herbs. I use Italian parsley and fresh basil for this recipe, but this potato green bean salad would be excellent with fresh oregano and/or chives as well.
See the recipe card for full information on ingredients and quantities.
Top tips
- Cooking the potatoes. It’s important to not overcook the potatoes so they remain intact. Cook them until almost fork-tender, then remove.
- Dressing the potatoes. It’s best to have the vinaigrette already made and waiting (along with the red onions) so the potatoes can be tossed with the vinaigrette while they’re hot. This helps them to readily absorb the vinaigrette.
- Serving. Italian potato and string bean salad can be served right away while still warm, but can also be served room temperature, or chilled in the fridge for a few hours, or overnight. If you don’t plan to serve right away, hold off on adding the tomatoes and herbs until right before serving.
More summer salads
If simple salads with fresh ingredients are your thing, give these recipes a try!
Italian Potato Salad with Green Beans and Tomatoes
Ingredients
For the vinaigrette
- 1/2 cup (120g) extra virgin olive oil
- 1/2 cup (120g) red wine vinegar
- 1 tablespoon (21g) honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
For the salad
- 3 pounds (1.4kg) red potatoes cut into 1 1/2-inch cubes
- 3/4 pound (340g) green beans stems removed and cut into 3-inch pieces
- 1 cup (150g) thinly sliced red onion
- 3/4 pound (340g) cherry tomatoes halved
- 1/4 packed cup basil leaves hand torn
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- In a large bowl make the vinaigrette by whisking the Dijon mustard, honey, extra virgin olive oil, red wine vinegar, salt, pepper, and parsley. Add the red onions into the bowl, mix, and set aside.
- Add the potatoes to a large pot of salted (2 tablespoons salt) water and bring to a boil. When the potatoes are a few minutes from fork tender, add in the green beans. Continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
- Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
- Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required. Let the potatoes and green beans sit in the vinaigrette for at least 10 minutes to better absorb the flavors.
- Finally, add the cherry tomatoes and basil on top and gently mix one more time. Enjoy!
Notes
- The cooking times are approximate. If the potatoes need more time simply remove the green beans with a slotted spoon and allow the potatoes to continue cooking.
- This salad can be eaten right away but letting it sit for 2 hours or even overnight will help the potatoes better absorb the flavors. If refrigerating overnight, hold back on adding the tomatoes until the day it is served so that they don’t become mushy.
- Potato green bean salad can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
This recipe was originally published on June 14, 2019. It was completely updated on June 10, 2024.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
If you’ve enjoyed this Italian Potato Salad with Green Beans and Tomatoes, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
THIS IS A KEEPER!
Colorful presentation, contrasting textures, and perfectly seasoned to blend it all together.
No mayo, which makes it perfect for a picnic. I know people who shun mayo and eggs in a picnic or buffet environment. Not me. I love traditional potato salad if it’s handled properly. And I love the taste of this just as much.
James is right. It’s better if not refrigerated. Tara’s tip of letting it sit at room temperature before serving is a command in my humble opinion.
I’m excited, because I’m attending a “Pizza Night” get together in 3 days where there will be lots of green salads offered. When this Italian salad hits the table they will que up for it.
One tip that’s not a must – I add 1/2 teaspoon of garlic powder to the vinaigrette and about 1/2 cup pf pitted kalamata olives at the end with the tomato and basil. Please resist the urge to add any kind of cheese. 🙂
We’re glad you enjoyed, Topper!
My family loved this. The fresh herbs are amazing in it and helped me find another recipe to use my garden herbs in. We will be eating this recipe on repeat!!! Next time though I will shock my green beans in cold water to keep the bright green color. This recipe is a keeper.
We’re so happy you all enjoyed, Mary!
Question before I serve this delicious looking side.
As you explained, it’s better the next day. However, your tasting critic says it’s preferred warm.
Do you recommend warming it up before adding the room temp tomatoes and basil?
Say 250 for 10?
I shall return after following your answer and preparing this delicious and healthy looking salad.
Thank you James!
Hi Topper, this one doesn’t need to be warmed, rather remove from the fridge before serving and allow it to come to room temperature, then serve.
Your recipes are amazing!
We’re so happy to hear that, Pat!