Italian Potato Salad

I love sharing recipes that bring fresh flavors to the table without complicated steps. This Italian Potato Salad is one of those dishes I return to often during summer. It’s creamy, yet there’s no mayo involved, making it light and refreshing. Plus, the combination of tender potatoes and crisp green beans creates a perfect balance that everyone enjoys at potlucks or family gatherings.

Why You’ll Love This Recipe
First, this salad is incredibly versatile. You can serve it as a side dish with grilled meats, or enjoy it on its own for a light meal. The vibrant colors from the tomatoes and parsley make it visually appealing, and the lemon juice adds just the right zing. It’s also a recipe that stays fresh and tastes even better the next day.

Budget-Friendly
This salad uses simple, affordable ingredients that you can find year-round. Potatoes and green beans are staples in many kitchens, and with a handful of pantry items like olive oil and garlic, you can whip this dish up anytime without spending much.

Ingredients for Italian Potato Salad

• 2 pounds small potatoes (new or red potatoes)

• 1 teaspoon salt

• 1 pound string green beans (trimmed)

• 1/2 teaspoon salt

• 1 cup cherry tomatoes (cut in half)

• 6 tablespoons extra virgin olive oil

• 2 tablespoons red apple vinegar

• 1 clove fresh garlic (minced)

• 1 cup fresh Italian flat-leaf parsley (chopped)

• Salt and pepper to taste

• Fresh lemon juice from ½ lemon (optional)

These ingredients come together beautifully, creating a salad that’s fresh, tangy, and satisfying. The parsley vinaigrette adds a bright herbal note, while the vinegar and lemon juice give the salad a delicate acidity that balances the richness of the olive oil.

How to Make This Recipe

Making this Italian Potato Salad is straightforward and rewarding. I like to start by preparing the potatoes because they take the longest to cook. Place the potatoes in a large pot filled with cold water and add a teaspoon of salt. Bring the water to a boil, then lower the heat to a simmer. Cook the potatoes for 15 to 20 minutes, or until a knife easily pierces through them. This ensures they are tender but not mushy.

While the potatoes simmer, it’s the perfect time to prepare the green beans. Boil another pot of water and add half a teaspoon of salt. Add the trimmed string beans and blanch them for 2 to 3 minutes. Blanching preserves their bright green color and crisp texture. Immediately drain the beans and run them under cold water to stop the cooking process.

Meanwhile, I prepare the parsley vinaigrette, which adds so much flavor to this salad. In a small jar with a lid, combine the extra virgin olive oil, red apple vinegar, minced garlic, and chopped parsley. Secure the lid and shake vigorously to emulsify the dressing. The fresh herbs and garlic blend perfectly with the tangy vinegar and smooth olive oil.

When the potatoes are cooked, drain them and let them cool just enough to handle. Then, cut them into halves or quarters depending on their size. Place the warm potatoes and the blanched green beans in a large mixing bowl. Pour half of the parsley vinaigrette over the vegetables and gently toss to coat. Let the mixture sit for at least 5 minutes to allow the flavors to meld and soak in.

Just before serving, add the halved cherry tomatoes to the bowl. Pour in the remaining vinaigrette and toss everything again. For an extra fresh note, I like to drizzle fresh lemon juice over the salad right before serving. This simple step brightens all the flavors and gives the salad a zesty finish.

Quick and Easy
This recipe is designed to be quick and fuss-free. While the potatoes cook, you can prepare the other ingredients, so everything comes together fast. The tossing and waiting steps are minimal, but they make a big difference in flavor.

Customizable
Feel free to customize this salad by adding olives, capers, or even thinly sliced red onions if you like. You can adjust the acidity by increasing the vinegar or lemon juice to suit your taste.

Crowd-Pleasing
I’ve made this salad at family gatherings and potlucks, and it always disappears quickly. The fresh flavors and contrasting textures make it a favorite among guests, whether served chilled or at room temperature.

With this step-by-step guide, you can confidently prepare a delicious Italian Potato Salad that will impress your friends and family every time.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
Yes, this salad tastes even better after the flavors have had time to meld. Prepare it a few hours or up to a day in advance and refrigerate. Just add the tomatoes and lemon juice right before serving.

Can I use frozen green beans?
Fresh green beans are best for this recipe because of their crispness and color. However, if using frozen, blanch them briefly and drain well before mixing.

What type of potatoes works best?
New potatoes or red potatoes hold their shape well and have a creamy texture, making them ideal for this salad.

Is this recipe dairy-free and vegan?
Yes, it contains no dairy or animal products, making it suitable for vegans and those with lactose intolerance.

Can I substitute the olive oil?
Extra virgin olive oil is preferred for its flavor, but you may use any mild vegetable oil if necessary.

If you have more questions about this recipe or want tips for variations, feel free to ask!

Italian Potato Salad

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This Italian Potato Salad is a refreshing, no-mayo summer dish featuring tender potatoes, crisp green beans, and a bright parsley vinaigrette. It’s easy to prepare, budget-friendly, and perfect for any occasion.

• Total Time: 35 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

2 pounds small potatoes (new or red potatoes)

1 teaspoon salt

1 pound string green beans (trimmed)

1/2 teaspoon salt

1 cup cherry tomatoes (cut in half)

6 tablespoons extra virgin olive oil

2 tablespoons red apple vinegar

1 clove fresh garlic (minced)

1 cup fresh Italian flat-leaf parsley (chopped)

Salt and pepper to taste

Fresh lemon juice from ½ lemon (optional)

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Instructions

• Place potatoes in a large pot of cold water with 1 teaspoon salt. Bring to a boil, then reduce heat to simmer for 15–20 minutes until tender.

• Meanwhile, bring another pot of water to boil. Add ½ teaspoon salt and blanch green beans for 2–3 minutes until crisp-tender and bright green. Drain and rinse under cold water.

• In a small jar, combine olive oil, red apple vinegar, minced garlic, and chopped parsley. Shake well to make the vinaigrette.

• Drain potatoes when done and let cool slightly. Cut into halves or quarters.

• In a large bowl, toss warm potatoes and green beans with half of the vinaigrette. Let sit for 5 minutes.

• Add cherry tomatoes and remaining vinaigrette. Toss again and drizzle with fresh lemon juice if desired

Notes

• Use fresh green beans for best texture and color.

• Salad can be made ahead; add tomatoes and lemon juice just before serving.

• Adjust vinegar and lemon juice to taste for desired acidity.

• Author: Mohamed
• Prep Time: 15 minutes
• Cook Time: 20 minutes