Italian Potato Salad
User Reviews
5
Italian Potato Salad
Description
This Italian Potato Salad uses baby potatoes boiled until tender and green beans blanched to maintain a crisp texture. The salad is combined with juicy cherry tomatoes, sliced red onion or shallots, green olives (Castelvetrano preferred), and chopped parsley for freshness.
The dressing is an emulsified mixture of minced garlic, red wine vinegar, dried oregano, optional red pepper flakes, salt, pepper, and extra virgin olive oil. It delivers a tangy, herbal flavor that complements the earthy potatoes and crisp beans.
Serving the salad at room temperature or slightly chilled allows the flavors to meld. It works well as a side dish with grilled meats or as part of a Mediterranean-style meal.
If a slotted spoon isn’t available, cook green beans with the potatoes briefly and transfer beans to an ice bath to preserve color and snap. Quality Mediterranean ingredients enhance the dressing’s flavor.
Ingredients
For the Dressing
- 1 garlic minced, clove
- 1/4 cup red wine vinegar
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes optional
- kosher salt
- black pepper
- 1/2 cup extra virgin olive oil
For the Salad
- 2 pounds baby potato halved
- kosher salt
- 12 ounces green beans trimmed
- 2 cups cherry tomato halved
- 1 red onion or 2 small shallots, halved and thinly sliced, small
- 3/4 cup green olives halved, Castelvetrano variety, pitted
- 1/4 cup parsley coarsely chopped
Instructions
- Prepare the dressing. In a small bowl, whisk together the garlic, vinegar, oregano, and red pepper flakes (if using). Season with a big pinch (about 1/2 teaspoon) of salt and pepper. Pour in the olive oil, whisking vigorously until emulsified. Set aside for now.
- Cook the potatoes. In a medium saucepan, cover the potatoes a couple of inches of water and set over medium-high heat. When the water is boiling, season liberally with salt. Boil until the potatoes are easily pierced with a fork, 10 to 15 minutes. Use a slotted spoon to transfer them to a large bowl to cool, leaving the boiling water on the stove.
- Blanch the green beans. Prepare an ice bath and set it next to your sink. Drop the green beans in the boiling water until just tender but still snappy, about 2 to 3 minutes, then drain and transfer to the ice bath to stop them from cooking further.
- Mix and dress. Add the potatoes and green beans to a large serving bowl. Add the tomatoes, onions, olives, and parsley. Pour the dressing all over the salad and gently toss to combine. Taste and adjust seasoning to your liking.
- Rest and serve. For best flavor, allow the salad to rest at room temperature for about 30 minutes. Or, cover and refrigerate for up to 2 days, allowing it to come to room temperature before serving.
Notes
- If you don’t have a slotted spoon, cook green beans with potatoes for the last few minutes and drain together.
- Transfer green beans to ice water after cooking to maintain their color and texture.
- Using quality Mediterranean ingredients like extra virgin olive oil and Castelvetrano olives improves flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, as a side
Amount Per Serving
Calories 3388 kcal
% Daily Value*
| Calories | 338.8kcal | 17% |
| Carbohydrates | 35.4g | 12% |
| Protein | 5.1g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 15.1g | 76% |
| Sodium | 287.4mg | 12% |
| Potassium | 925.7mg | 20% |
| Fiber | 6.4g | 26% |
| Sugar | 5.2g | 10% |
| Vitamin A | 969.5IU | 19% |
| Vitamin C | 52.9mg | 59% |
| Calcium | 68.6mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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