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This Italian potato salad is not just a side—it’s a cherished family tradition rooted in Northern Italy. It features tender potatoes, crisp green beans, cherry tomatoes, red onions and a bold red‑wine vinaigrette—without mayonnaise—highlighting fresh summer produce.
This Italian potato salad with green beans and tomatoes is lighter, fresher and more flavorful than the American potato salad, because it skips addition of any mayo or sour cream. The result is a brighter dish. It’s perfect for barbecues, picnics, or relaxed dinners, capturing the essence of simple, authentic Italian cooking.
For me this is the best potato salad, as I have to confess it is originating from my dad, born half Piedmontese, half Venetian.
THE STORY BEHIND THIS ITALIAN POTATO SALAD RECIPE
Growing up, summer meant spending early morning in the kitchen as my father—blended Piedmont’s earthy elegance and Veneto’s bright simplicity—mastered this colorful potato salad. He’d say, “No mayonnaise—just olio d’oliva and red wine vinegar.” His process? Gently boiling baby potatoes, blanching green beans for crispness, and tossing them with cherry tomatoes, thin red onions, garden-fresh basil and parsley. The result? A vibrant, tangy green bean and potato salad that glows with Italian authenticity. It’s the kind of recipe that screams simplicity and freshness .
Make it once, and you’ll never make any other kind of potato recipes, but this!
WHY YOU WILL LOVE THIS RECIPE
This potato and green bean salad will works well because:
-There is no‑mayo, it’s vinaigrette-based: this potato salad Italian-style emphasizes Italian, Mediterranean freshness .
-This traditional italian potato salad is seasonal and vibrant: Loaded with summer produce for texture and color.
-For the fit conscious is a great recipe: vegan, gluten-free, and dairy-free—diet-friendly!
-This Italian green bean potato salad is a ideal for entertaining: flavors deepen over time and it is a definitely a make-ahead for the warmer season!
ITALIAN POTATO SALAD INGREDIENTS
Potatoes: baby potatoes, halved. In terms of variety, Waxy potatoes like red potatoes, Yukon Gold, or fingerlings hold their shape well and have a creamy texture that’s perfect for this salad.
Trimmed green beans: they are in season and add a crunch to this salad.
Cherry tomatoes: they add sweetness.
Small red onion, thinly sliced. If you can find Tropea variety is ideal for raw use, other wise a classic red onion will work.
Fresh herbs: basil andparsley:they will add a touch of earthiness and freshness.
Extra virgin olive oil: ensure to choose a good quality extra virgin olive oil, possibly Italian.
Red wine vinegar: it will balance the creaminess of the potatoes and the sweetness of the tomatoes, adding a hint of acidity.
Dry Oregano: it is a great Mediterranean herb, that add some depth to the flavor.
Salt & ground black pepper to taste
HOW TO MAKE ITALIAN POTATO SALAD
Thee recipe for Italian potato salad is pretty easy to make and you can prepare it in under 40 minutes.
1.Boil potatoes until just fork-tender, about 10–12 min.
2. Blanch green beans during the last 3–4 mins cook time, then drain and cool in ice cold water.
3: Whisk vinaigrette: combine olive oil, red wine vinegar, dry oregano, salt & pepper.
4:Toss everything gently in a large bowl—potatoes, beans, tomatoes, onions, herbs—with dressing
5.Let it rest: 30 minutes (or refrigerate)—flavors meld beautifully over time.
TIPS FOR BEST RESULTS
-Waxy potatoes maintain structure—use Yukon Gold or red-skinned.
–Ice-bath/onion soak reduces sharpness in onions.
–Adjust acidity—tomato sweetness might call for a vinegar tweak.
–Chill ahead—this salad shines after resting.
(Optional: pitted Castelvetrano olives add a briny, Southern Italian twist—common in similar Mediterranean recipes .)
MORE SUMMER SALAD RECIPES FOR YOU
ITALIAN POTATO SALAD VARIATIONS
This salad can lead to many variations, that will all lead to classic Italian potato salad recipes, that are light, tasty and perfect for summer season.
Another great addition to this salad, to give it a bit of umami flavor is to add some pitted Castelvetrano olives, that will add a briny, Southern Italian twist.
You can just boil the potato and dress them with salt, pepper, olive oil and some chopped parsley. A squeeze of Lemon and this simple side dish is great with grilled or baked fish. They are called “patate prezzemolate” – potato in parsley.
Skip the green beans and add instead some capers, some black olives ( olive taggiasche) and you will have the Pantesca Salad Or Sicilian Potato Salad.
MORE ON POTATO SALAD RECIPES IN THE OLD WORLD
Europe there are many types of potato salad: German Potato Salad includes gerkins, dills and mustard and at times bacon. While Spanish Potato salad has smoked paprika and mayo, with several variations including olives. In the Nordic Country, usually potato are steamed and served with herrings and boiled eggs. While in France there is more affinity with the Italian way of making potato salad: baby potatoes, shallots, grain Dijon mustard, champagne vinaigrette and lots of herbs such as tarragon, parsley and dill.
SERVING SUGGESTIONS
This authentic Italian Potato Salad is best served at room temperature with crusty Italian bread, or homemade focaccia.
It will pair beautifully with some Acqua Pazza – Italian Poached Fish, grilled seafood or chicken.
You could also add some boiled eggs, or for a more complete meal some good quality canned fish: these are my choices for tuna, mackerel and sardines. Either eggs or canned fish will be an easy lunch in a hot summer day.
STORING SUGGESTIONS
You can store this salad in an airtight container in the fridge for 3-4 days. It is ideal for meal prep or for a quick bite.
FAQ – Italian Potato Salad
1. Can I make Italian potato salad ahead of time?
Yes! This salad tastes even better after a few hours as the flavors meld. Prepare it up to 1 day ahead, and store it in the fridge. Just bring it to room temperature before serving.
2. Should I peel the potatoes before boiling?
That’s up to you. For a rustic texture, leave the skin on. For a smoother texture, peel them after boiling while still warm.
3. Can I use a different vinegar?
Red wine vinegar is classic, but you can substitute with white wine vinegar or even lemon juice for a brighter flavor.
4. Is it served warm or cold?
Italian potato salad is typically served at room temperature or chilled. It’s perfect for picnics, barbecues, or as a make-ahead side.
7. Is this salad vegan?
Yes, as long as you use a vegan-friendly Dijon mustard and check your vinegar, this recipe is fully plant-based.
I hope you liked this Italian Potato Salad recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 pound baby potatoes red, Yukon
- 12 oz green breans trimmed
- 2 cups cherry tomatoes halved
- ½ cuo red onion thinly sliced
- ¼ cup parsley chopped
- ¼ cup basil leaves whole
- 4 tbsp olive oil extra virgin
- 4 tbsp vinegar red wine
- 2 tsp salt
- 2 tsp black pepper freshly ground
- 1 tsp oregano dry
Instructions
- Boil potatoes until just fork-tender, about 10–12 min.
- Blanch green beans during the last 3–4 mins cook time, then drain and cool in ice cold water.
- Whisk vinaigrette:combine olive oil, red wine vinegar, oregano, salt & pepper.
- Toss everything gently in a large bowl—potatoes, beans, tomatoes, onions, herbs—with dressing
- Let it rest 30 minutes (or refrigerate)—flavors meld beautifully overtime.
Nutrition
