Italian Potato Salad

This Italian Potato Salad is light and flavorful —made with tender potatoes, crisp green beans, juicy tomatoes, and red onions, all tossed in a tangy vinaigrette. A perfect summer side dish with no mayo!

Print Recipe Pin Recipe

Prep Time: 20

Cook Time: 13

Total Time: 33

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Low Lactose

Keyword: Green Beans, Italian Potato Salad, Italian Potatoes, Potato Salad

Difficulty: Beginner

Servings:

Calories: 172kcal

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

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!