Authentic Italian Potato & Green Bean Salad
A classic Italian salad featuring tender, creamy potatoes and crisp green beans tossed in a zesty herb dressing. Bursting with fresh flavors and vibrant texture, this dish is perfect as a side or light meal. Infused with aromatic olive oil and vinegar, it evokes the simplicity and bold taste of traditional Tuscan cuisine.
Servings: 4 servings
Calories: 245kcal
Ingredients
- 4 cups potatoes, cooked and cut into bite-size pieces (yellow or red potatoes recommended)
- 1 pound fresh green beans, steamed or boiled until crisp-tender
- 3 green onions, chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano (or Italian herb blend with oregano)
- Sea salt and freshly cracked black pepper to taste
- ⅓ to ½ cup extra-virgin olive oil
- 2 to 3 tablespoons apple cider vinegar
- ½ teaspoon salt, more to taste
- Freshly cracked black pepper, to taste
- Optional: 1 tablespoon chopped fresh parsley or basil
Instructions
- Cook the potatoes in salted boiling water until tender, 12-15 minutes. Cool
- Trim green beans, steam or boil 4-5 minutes until crisp-tender. Cool
- Whisk dressing: extra-virgin olive oil, apple cider vinegar, garlic, oregano, salt, pepper. Let sit 5 minutes
- Combine all salad ingredients in a large bowl. Pour dressing over mixture and toss gently until coated. Adjust seasoning if needed
- Cover and refrigerate for 1 hour before serving to allow flavors to meld
- Serve at room temperature garnished with optional fresh parsley or basil
Notes
Substitute apple cider vinegar for wine vinegar to ensure alcohol-free version
For best texture, serve the salad at room temperature
Add 1–2 chopped olives (green or Kalamata) for a traditional touch
Chill leftovers for up to 24 hours
For best texture, serve the salad at room temperature
Add 1–2 chopped olives (green or Kalamata) for a traditional touch
Chill leftovers for up to 24 hours