Whether served warm or cold this Italian Green Bean and Potato Salad is one of my favorites. Tender hearty potatoes, crisp fresh string beans, & a light vinaigrette make this the best summer dish - serve it with grilled meat, seafood, or pack it for a picnic with sandwiches. You can never go wrong with this one.
Why this Italia Potato Salad Recipe is Amazing: This is a classic and though similar to Lidia's recipe, my family always adds fresh herbs and uses thin-skinned potatoes instead of russets; no peeling needed.
If you have been a follower for awhile you probably know about my disdain for mayo! This traditional Italian potato salad has a homemade vinaigrette and no mayonnaise - right up my alley in many ways.
This recipe is similar to my Roasted Potatoes and Broccoli which is also a side dish that combines two yummy veggies in one! This pairs well with a Mortadella Sandwich or Grilled Italian Drumsticks. Ok, now we cook!
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Ingredients
Here is all you need to make this 30 minute potato salad. Don't be fooled by the simple ingredients, it packs a ton of flavor.
This salad is vegan, vegetarian, gluten-free, dairy-free, & egg-free. Great for picnics, potlucks, cookouts, and parties when you want to feed a group with different dietary needs.
Here are important notes for some ingredients:
- Baby Red Potatoes - the small bite-sized variety ensure there is no need for peeling off any skin & the quartered pieces stay in tact after boiling & tossing in the dressing.
- Green Beans - fresh is best & cut into 2" bite-sized pieces.
- Red Onion - diced for crunch and a spicy kick.
- Fresh Herbs - sliced and minced basil and flat-leaf Italian parsley. (do not substitute with dry)
- Olive Oil - good quality extra-virgin is the base of the no-mayo potato salad dressing.
- White Vinegar - the tangy acid for the dressing; red wine can also be used but I like one white to keep the potato flesh bright and white without added colors.
- Spices - salt, black pepper, & garlic powder.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Green Bean Potato Salad
This quick and easy Italian potato salad takes just 10 minutes of prep work. It also cooks fast since the potatoes are in small pieces that are done in less than 15 minutes.
Here are the easy steps for making fresh green bean and potato salad without mayo.
- Boil the Vegetables
- Cool & Make the Dressing
- Toss & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Boil the Vegetables
The key to any really good salad is to make sure everything is bite-sized and easy to eat.
For the potatoes, scrub them clean and cut them in half or quarters. Next, cut the clean beans into 2" pieces & remove any stems or rough ends.
Add the potatoes to a large pot and add enough water to cover them with at minimum 2 inches of water above the potatoes.
Boil over high heat then reduce to medium-high and continue to cook the potatoes in the boiling water for 10-15 minutes.
Do NOT over cook, they should be almost fork tender but not ready quite yet before the next step.
Add the cut green beans to the pot with the hot water and potato chunks. Let them cook for 5 minutes - just until fork tender but not wilted or mushy.
2 - Cool and Make the Dressing
Immediately turn the heat off the pot. Drain the potatoes and green beans in a large colander. You will want them to cool and have enough space so they are not piled on each other/smashing them.
Rotate them carefully with a slotted spoon every 5 minutes to speed the cooling process down. They are ready when they are slightly warm but cool enough to touch.
Add the potatoes and green beans to a large serving bowl or platter. Whisk together the dressing ingredients in a small bowl: olive oil, vinegar, & spices.
3 - Toss and Serve
Add the dressing and gently toss to coat - take care so the beans and potatoes don't fall apart.
Sprinkle on the cut fresh herbs and red onion. Gently toss to coat.
Taste for seasoning - add more salt and pepper if desired.
Serving & Storing
Serve while fresh and slightly warm, at room temperature, or chill in the fridge for later.
This is a great make ahead salad since it stores well for up to 5 days in the refrigerator. Refresh it with a bit more dressing if needed - the potatoes can soak it all up as is marinates or keeps for days.
What to Serve with Italian Potato Salad : Any Italian main dish, grilled poultry or fish, or BBQ/smoked beef or pork pairs well with this salad.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT overcook the potatoes or beans - they will fall apart and become mushy.
- Do not use russet potatoes, I find they fall apart & don't work as well especially if transporting/traveling.
- Use fresh string beans; such as thin narrow haricot verts, stringless Romano (super marconi), or blue lake varieties.
- Add cherry tomato halves, purple or wax beans for a fun colorful variation.
- To speed up the cooling process, spread the vegetables out on a baking sheet in a single layer after draining in the colander.
- This salad is hearty enough to make it a filling light lunch plus it is healthy (low in fat & sugars - see nutritional info in recipe card)
Italian Green Bean and Potato Salad
Ingredients
- 2 pounds baby red potatoes scrubbed clean & cut in half or quarters
- 1 pound fresh green beans cut in half or thirds to make 2" pieces
- ⅔ cup red onion thinly sliced
- ¼ cup fresh basil thinly sliced into ribbons (chiffonade)
- 2 tablespoons fresh flat-leaf parsley chopped fine
Dressing Ingredients
- ⅓ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Prep the baby red potatoes by scrubbing them clean. Let them dry a bit before cutting into bite-sized pieces - quarters or halves for tiny one.2 pounds baby red potatoes
- Add the potatoes to a large pot and add enough water to cover them with at minimum 2 inches of water above the potatoes. Bring the water to a boil over high heat. Reduce to medium-high and continue to cook the potatoes in the boiling water for 10-15 minutes. Times will vary base on the size of your potatoes - DO NOT OVERCOOK! They should be almost fork tender or where a sharp knife slides through the potatoes but they are not falling apart.
- Add the cut green beans to the pot with the hot water and potato chunks. Let them cook for 5 minutes - just until fork tender but not wilted or mushy.1 pound fresh green beans
- Immediately turn the heat off the pot. Drain the potatoes and green beans in a large colander. You will want them to cool and have enough space so they are not piled on each other/smashing them. Rotate them carefully with a slotted spoon every 5 minutes to speed the cooling process down. Cooling time takes 10-15 minutes.
- After they are cool to the touch but not too cold, add the potatoes and beans to a large serving bowl.
- Whisk together the dressing ingredients in a medium bowl.⅓ cup olive oil, ¼ cup white wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Drizzle the dressing over the potatoes and green beens. Toss gently with a slotted spoon or your hands. Take care so the potatoes stay in tact but each one gets some dressing to soak into the warm potatoes - this is where the flavor really kicks in!
- Add the onion slices and toss to coat. Sprinkle on the fresh herbs and toss gently.⅔ cup red onion, ¼ cup fresh basil, 2 tablespoons fresh flat-leaf parsley
- Taste for seasoning - add more salt and pepper if desired. Serve while fresh and slightly warm or at room temperature.You can also place it in the refrigerator to marinate and serve cold later. I love it BOTH ways!
Notes
- This stores well in the refrigerator for up to 5 days.
- Serve with warm, room temperature, or cold from the fridge.
- After a few days it may need a drizzle of dressing to freshen it up.
- Serve with sandwiches, soups, grilled chicken or seafood, or smoked meats.
- Use any other small thin-skinned potato; yukon gold, white, etc.
- Do NOT use russets or other mealy potatoes that tend to fall apart or get mushy.
- Fresh green beans are best (not canned or frozen).
- Add cut cherry tomatoes for variety.
- This salad is vegan, vegetarian, gluten-free, dairy-free, & egg-free (no mayo!)
Nutrition
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