Italian Green Bean and Potato Salad
This easy side dish recipe for Italian Green Bean and Potato Salad is a summer favorite. It has fresh veggies and herbs, no mayo. & tons of flavor. Great to serve with grilled or BBQ meats and seafood, sandwiches, & soups. It's gluten-free, vegan, vegetarian, & healthy (low-fat).
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
SERVING & STORING:
- 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
Calories: 246kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 228mgPotassium: 886mgFiber: 5gSugar: 5gVitamin A: 614IUVitamin C: 24mgCalcium: 51mgIron: 2mg
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