This easy and delicious Italian potato salad made with fresh veggies and a flavorful Italian vinaigrette is a great recipe for summer gatherings and potlucks.
Place clean whole potatoes and 1 tablespoon of salt into a large stock pan. Cover the potatoes with cold tap water by 1 inch, then bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 20 minutes depending on the size of your potatoes. Drain the potatoes and then return them to the hot pan. Cook over low heat for 1 minute just to quickly evaporate any residual liquid. Remove from the heat and allow to cool slightly.
Bring a large pot of water to a rapid boil. While the water is coming to a boil, prepare the green beans by removing and discarding the ends of beans of the beans and cutting them in half on a diagonal. Drop the beans and 1 teaspoon of kosher salt into the boiling water and cook for 1-2 minutes or until just crisp-tender, but still vibrant green. Remove the beans with a slotted spoon and transfer them to a bowl of iced water. Once cool, drain and pat dry.
While the potatoes and green beans are cooling, prepare the dressing by whisking ¼ cup vinegar, the zest and juice of 1 large lemon, 2 cloves minced garlic, 2 teaspoons Italian Seasoning, 1 teaspoon of kosher salt, and ½ teaspoon pepper together in a large mixing bowl. Stream in ⅓ cup of olive oil, whisking to combine.
Once the potatoes have cooled to the touch, cut them in half and add to the serving bowl with the prepared dressing. Add the green beans, tomatoes, and parsley, and gently toss to combine and coat in the vinaigrette.
Let sit for 10 minutes to allow for the flavors to meld. Serve warm, at room temperature, or chilled.
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Notes
Potatoes: I prefer using baby potatoes with waxy skin, such as new potatoes, gold potatoes, or red potatoes. Feel free to use larger potatoes, but they will need longer to cook. Optional Additions: If you like, you can also opt to add up to 1 cup of sliced Kalamata olive, u to ¼ cup of finely minced red onion, and up to ½ cup of freshly grated parmesan cheese. Make-Ahead Instructions: If you want to get a jump start on making this potato salad before a party, I recommend preparing no more than 24 hours in advance for the best results. Storage: Leftover Italian Potato Salad can be stored in an airtight container in the refrigerator for 3 days. If you feel that the potato salad has dried out too much, add a drizzle of olive oil prior to serving.