Italian Potato Salad with Green Beans and Tomatoes
This Italian Potato Salad with green beans, tomatoes, red onion, fresh herbs, and the simplest vinaigrette is the salad you'll make all summer long!
Servings: 6
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
Instructions
- In a large bowl make the vinaigrette by whisking the Dijon mustard, 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!
Video
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
Calories: 341kcal | Carbohydrates: 44g | Protein: 5.6g | Fat: 17.3g | Saturated Fat: 2.5g | Sodium: 419mg | Potassium: 1226mg | Fiber: 8.5g | Sugar: 5.9g | Calcium: 40mg | Iron: 2mg
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