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.
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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
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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.
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This recipe was originally published on June 14, 2019. It was completely updated on June 10, 2024.
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I just made this over the weekend…so delicious. Everyone raved about it! Easy and tasty.
So happy you loved it Theresa!
Hi Jim, I make the Italian potato salad a lot in the summer when it’s hot. My dear nana would add hard boiled eggs cut in wedges and lay it carefully on the top of the salad and sometimes she would add a can of tuna. Very simple to make and delicious. Love your videos by the way
Hi Rose, we’re so happy you enjoyed the recipe! Your nanas addition of egg and tuna sounds like perfection!
Delicious even without adding tomatoes. Added fried chopped bacon onion red pepper and garlic to sauce. Used tbls IKEA mustsrd dill sauce. Loved it!!!
This salad was as delicious as you’d expect from Sip and Feast! I did take a short cut with the potatoes and green beans though. Shop Rite had steamable bags of both in the exact quantities (you’ll need two bags of potatoes) called for. Other than that, I followed the recipe, and it was so tasty. I’ll be making this again soon. Thank you!
Hi Laura, thanks for the comment and so happy you enjoyed!
Can I make night before and dress next day , I have no idea
Vinnie
Hi Vinnie, we recommend tossing the potatoes with the dressing when they’re warm. You can still make it a day ahead though.
Love all of your recipes 😍
Every recipe from you is amazing and I love Tara /beautiful children especially your taster
Thank you so much, Carole!
I love all your recipes. I follow your steps and you make cooking easy.
This is my favorite salad everl Thank you for posting the recipe with the delicious herby vinaigrette. I ordered it many years ago from an Italian restaurant on Broadway in Soho. They called it tri–colore. I have thought about this salad every since but your recipe is better than what I remembered. Thanks Tara and James. P.s. I also used to make my way out to Brooklyn fora tri-colore salad that had endive,radicchio, arugula and a small amount of blue cheese crumbles. Would you have any ideas what the vinaigrette should be for this one? I am thinking that the vinaigrette you have above might be perfect although I do not remember mustard or herbs. I would be ever so grateful for any ideas you might have.
Hi Zoe, you can use an Italian vinaigrette similar to the one on our website, but I’ve also had tri colore with balsamic vinaigrette which often does contain dijon. We don’t have a recipe up for balsamic vinaigrette but plan to have one up soon. We’re so happy you love this salad and appreciate your comment!
This was absolutely delicious. I added minced garlic and oregano.
Thank you
Hi there, so happy you enjoyed and thank you for the comment!
Fast, easy,delicious! Made it for our Pre-Fourth of July barbecue. Was hoping to have leftovers but it was soo well received and nothing was left. Will definitely be making it again. Thank you Jim
Hi Carol, I’m so happy you and your barbecue guests enjoyed it! Thanks for the comment!
I love watching your videos. Please keep them coming.
Hi Michele, thanks for the comment and I’m so happy you’re enjoying the videos!
This looks delicious. I definitely will include this at my next BBQ. Thank you for sharing all these wonderful recipes. Truly enjoy watching and learning a lot! Thanks
Again!
Hi Marguerite, thanks for the comment and so happy you liked the recipe!
I’m making this again this weekend.
Hi Gwendolyn, thanks for the comment and so happy you’re making it again!
first time trying one of your recipes.
The fresh herbs made the vinaigrette really pop I also added fresh garlic and a little bit of lemon juice to the vinaigrette!! Delicious
Hi Jackie, I’m so happy you enjoyed this one and really appreciate the comment!
I’ve made a few of your recipes including this one. What I love about your recipes is that you show us all the ingredients 1st. I really love the videos. I refer to them as I’m cooking as I can pause, forward or go back. If I’m ever looking for a receipe ,always go to your website 1st. You have inspired me in cooking. Most importantly very easy to follow for beginners.All the best & God bless.
Hi Bernadette, thanks so much for the comment and I’m so happy you’re enjoying the recipes!
Will definitely be trying this with my grilled chicken. Would love to see more salads, if you wouldn’t mind sharing!
Thanks so very much.
Cathy L
Hi Cathy, thanks for the comment! We have several salads and they’re all under the salads category here on the website.
So yummy and nostalgic for me. I grew up on this salad.My mom and grandmother didn’t use cherry tomatoes they used whatever tomatoes were ripe from the garden. Also minced garlic. Otherwise the same.
Hi Louise, thanks for the comment and review. So happy you enjoyed this one!
good job Jim the salads good all seasons..
Hi Virginia, so happy you enjoyed this one and thanks for the comment!
Delicious!
Thank you, Brian!
Great salad, thanks for the yummy recipe. I used organic green beans, small purple potatoes and and onion from our CSA. Followed recipe exactly but added fresh garlic, garlic scapes and parmesan cheese.
Thanks so much! Sounds great with the additional ingredients!