Italian Potato Salad
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.
Servings: 6
Ingredients
- 2 pounds baby Yukon gold or red potatoes see notes if using larger potatoes
- 12 ounces fresh green beans
- ¼ cup red wine vinegar
- 1 large lemon zested and juiced
- 2 cloves garlic finely minced or crushed
- 2 teaspoons dried Italian Seasoning
- ½ teaspoon kosher salt + more for cooking potatoes
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 1 pint cherry or grape tomatoes sliced in half
- ½ cup loosely packed fresh parsley leaves
Instructions
- Place potatoes and 1 tablespoon of salt into a large stock pan. Add cold water so that the potatoes are covered by 1-inch. 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 for 1-2 minutes to quickly evaporate any residual liquid. Remove from the heat and allow to cool slightly and then slice in half.
- Bring a large pot of water to a rapid boil. While the water is coming to a boil, remove and discard the ends of beans and cut them in half on a diagonal. Once the water is boiling, 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 red wine vinegar, the zest and juice of 1 large lemon, 2 cloves garlic (minced), 2 teaspoons dried Italian Seasoning, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a large mixing bowl. Stream in ⅓ cup extra virgin olive oil, whisking to combine.
- Add the potatoes, green beans, tomatoes and parsley to the dressing, 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.
Video
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 should be cubed into 1-inch pieces prior to boiling.
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.
Nutrition
Calories: 265kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 318mg | Potassium: 984mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 57mg | Calcium: 65mg | Iron: 2mg
