Italian Potato Salad

Italian Potato Salad is full of fresh veggies with a simple olive oil and vinegar dressing. This is a classic Southern Italian recipe and great served alongside grilled meats or fish.

Course Side Dish

Cuisine Italian

Keyword Italian potato salad

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 217kcal

Author Angela Allison

Ingredients

2 pounds Yukon Gold potatoes (unpeeled and cut into large cubes)
8 ounces green beans, trimmed
1 cup cherry tomatoes, halved
½ red onion, sliced thin
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh basil, chopped

Instructions

Place the potatoes in a pot of cold water (just enough to cover the potatoes). Bring to a simmer and cook until fork tender, about 11-13 minutes. Drain and set aside.
While the potatoes cook, bring a medium saucepan of salted water to a boil. Add in the trimmed green beans and cook for about 4-5 minutes, or until just tender. Drain and rinse with cold water to stop the cooking. Remove from water and use a dish towel or paper towel to pat the green beans dry.
Place the potatoes, green beans, tomatoes, and red onion into a large serving bowl.
To make the dressing, whisk together the olive oil, red wine vinegar, salt and pepper. Whisk in the chopped basil and pour the dressing over the vegetables. Toss well and serve.

Notes

Use thin-skinned potatoes. Choose waxy varieties like Yukon Gold or red potatoes — they hold their shape well after boiling and soak up the dressing beautifully without getting mushy.
Season the potatoes while warm. Toss the potatoes with the dressing while they’re still warm to help them absorb more flavor.
Let it marinate. Let the salad marinate for at least 30 minutes at room temperature or in the fridge so the flavors meld. It tastes even better the next day!
Change it up. Change up the flavors of your Italian potato salad by adding in ingredients such as capers, black olives, chopped fresh parsley, or even a diced hard-boiled egg.

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