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5.0 from 99 votes

Italian Potato Salad with Green Beans and Tomatoes

This Italian Potato Salad with green beans, tomatoes, red onion, fresh herbs, and the simplest vinaigrette is the salad you'll make all summer long!

Prep Time
15 mins
Cook Time
15 mins
Resting time
10 mins
Total Time
30 mins
Servings: 6
Calories: 341 kcal
Course: Side Dish , Salad
Cuisine: Italian

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 minced flat-leaf Italian parsley
  • salt and pepper to taste
For the salad
  • 3 pounds (1.4kg) red potatoes cut into 1 1/2-inch cubes
  • 3/4 pound (340g) green beans stems removed and cut into 3-inch pieces
  • 1 cup (150g) Thinly sliced red onion
  • 3/4 pound (340g) cherry tomatoes halved
  • 1/4 packed cup basil leaves hand torn

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
  4. 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.
  5. Finally, add the cherry tomatoes and basil on top and gently mix one more time. Enjoy!

Notes

  • The cooking times are approximate.  If the potatoes need more time simply remove the green beans with a slotted spoon and allow the potatoes to continue cooking.
  • This salad can be eaten right away but letting it sit for 2 hours or even overnight will help the potatoes better absorb the flavors.  If refrigerating overnight, hold back on adding the tomatoes until the day it is served so that they don't become mushy.
  • Potato green bean salad can be saved in the fridge for up to 3 days. 

Nutrition Information

Calories 341kcal (17%) Carbohydrates 44g (15%) Protein 5.6g (11%) Fat 17.3g (27%) Saturated Fat 2.5g (13%) Sodium 419mg (17%) Potassium 1226mg (35%) Fiber 8.5g (34%) Sugar 5.9g (12%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 341

% 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.