The first time I had this Italian Potato & Green Bean Salad was many years ago when I was visiting Youngstown (my birthplace) during the 4th of July. Picnics are BIG on the 4th, and I was amused at all the women who brought their Coleman stoves to the park to cook up a storm of Peppers and Sausage, Pasta, etc. That 4th my aunt made a version of this salad and I’ve never forgotten the recipe. I was never a fan of traditional potato salad with mayonnaise so when my aunt made this version with olive oil and vinegar I was thrilled!
Here is the Italian Italian Potato & Green Bean Salad recipe, since I have green beans from the garden I decided to add them. Plus, I’m always looking for creative ways to add more veggies to my meals.
Italian Potato & Green Bean Salad
Ingredients
- 2 pounds small red potatoes
- 1 pound green beans, trimmed
- 1/4 cup red onion, minced
- 2 stalks celery, sliced thinly
- ½ teaspoon salt
For the Vinaigrette
- 5 tablespoons olive oil
- 2–3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon mustard
- ¼ cup minced parsley
- ¾ teaspoon salt
- ½ teaspoon black pepper, fresh ground
Directions
- Prepare green beans, red onion, celery and parsley.
- Add whole potatoes to a large saucepan. Add enough cold water to about an inch over the top of the potatoes.
- Bring to a boil and then reduce the heat to a simmer for about 15 to 20 minutes or until the potatoes are tender. Test by inserting a fork into the center which should be soft.
- While the potatoes are simmering, steam the green beans until still crisp but just cooked, abut 4 or 5 minutes. Remove from pan and rinse with cold water in a strainer, then transfer to a large bowl.
- Combine ingredients to make the vinaigrette in a small bowl or mason jar. Shake jar with lid or stir well with a whisk if using a bowl.
- Drain cooked potatoes in a colander and let them cool.
- When potatoes are cool enough to handle, cut them in large bite-sized pieces, keep skin on.
- Add cut potatoes to a large bowl with the green beans. Drizzle with the vinaigrette and mix gently, careful not to mash the potatoes.
- Serve at room temperature or chill for a few hours and eat cold.
Try Cindy’s Greek Green Bean Salad, especially if you’re looking for ways to use the beans in the garden.
