Italian Potato Salad with Green Beans and Tomatoes
User Reviews
5
Italian Potato Salad with Green Beans and Tomatoes
Description
This salad combines cubed red potatoes cooked until nearly fork tender with green beans that are briefly boiled for a bright green color and crisp-tender texture. The warm potatoes are drenched in a vinaigrette made from extra virgin olive oil, red wine vinegar, honey, Dijon mustard, minced parsley, salt, and pepper, bringing a rich and bright flavor balance. Thinly sliced red onions are incorporated early to soften slightly and infuse flavor.
Once potatoes and green beans rest in the dressing, the salad is topped with halved cherry tomatoes and hand-torn basil leaves for fresh sweetness and herbal aroma. The mixture benefits from resting at least 10 minutes to allow flavors to meld, and it can be eaten immediately or after chilling for a couple hours, which deepens the taste. If refrigerated overnight, adding tomatoes just before serving maintains their texture.
It's suitable for serving alongside grilled meats or as a main salad during warmer weather, offering a satisfying blend of textures from tender potatoes to crisp beans and juicy tomatoes.
Caution is advised with timing to ensure vegetables remain at ideal doneness without becoming mushy.
Ingredients
For the vinaigrette
- 1/2 cup (120g) extra virgin olive oil
- 1/2 cup (120g) red wine vinegar
- 1 tablespoon (21g) honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup Italian flat-leaf parsley minced
- salt to taste
- black pepper to taste
For the salad
- 3 pounds (1.4kg) potato cut into 1 1/2-inch cubes, red
- 3/4 pound (340g) green beans stems removed and cut into 3-inch pieces
- 1 cup (150g) red onion thinly sliced
- 3/4 pound (340g) cherry tomato halved
- 1/4 packed cup basil hand torn, leaves
Instructions
- In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and parsley. Add the red onions into the bowl, mix, and set aside.
- Add the potatoes to a large pot of salted (2 tablespoons salt) water and bring to a boil. When the potatoes are a few minutes from fork tender, add in the green beans. Continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
- Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
- Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required. Let the potatoes and green beans sit in the vinaigrette for at least 10 minutes to better absorb the flavors.
- Finally, add the cherry tomatoes and basil on top and gently mix one more time. Enjoy!
Notes
- Adjust cooking times as needed to achieve the desired potato tenderness without overcooking the green beans.
- Allow the salad to sit for at least 10 minutes after tossing to let the potatoes absorb the vinaigrette flavors fully.
- Storing the salad overnight is possible, but add the cherry tomatoes only just before serving to prevent them from turning mushy.
- The salad will keep well refrigerated for up to 3 days, maintaining its flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 5.6g | 11% |
| Fat | 17.3g | 27% |
| Saturated Fat | 2.5g | 13% |
| Sodium | 419mg | 17% |
| Potassium | 1226mg | 26% |
| Fiber | 8.5g | 34% |
| Sugar | 5.9g | 12% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
