Italian Potato and Green Bean Salad
This light and fresh Italian potato salad recipe with green beans is perfect for summer. Packed with flavor from garlic, red wine vinegar, extra virgin olive oil and fresh basil, it's a vibrant, mayo-free potato salad that's a great alternative to your usual summer side!
This post may contain affiliate links.
You will love Italian Potato Salad!
Growing up, this was a staple at summer gatherings and BBQs in my family. It doesn't have any mayonnaise, which is important, considering we have several family members who are downright mayo-phobic (you know who you are!).
The main thing I do differently is that I cook the green beans until they're tender-crisp. My grandparents made this with green beans that were absolutely cooked to death, and it always bothered me.
This dish is classically made with very soft-cooked green beans, but I think it's so much better when they're snappy and bright.
Red onion adds character, the dressing is simple, but zippy, and fresh basil adds the best finishing touch.
If your family also hates a mayo potato salad like mine, this recipe is for you!
Want more great potato salad recipes? Try my tangy Lyonnaise Salad, this fresh Tuna Nicoise Salad, or my hearty Warm Potato Salad with bacon and peppers.
Why This Recipe Works
- Can be served warm, at room temperature, or cold.
- It's mayo-free, making it great for outdoor events.
- Uses one large pot for both potatoes and beans, minimizing cleanup.
- Tossing warm potatoes in the dressing helps them absorb the best flavors.
Green Bean Potato Salad Ingredients
Tender baby potatoes - Use Yukon Golds or red-skinned potatoes for their creamy texture and ability to hold up well after boiling. Cut into bite-sized pieces before boiling if large.
Green beans - Look for crisp green beans, especially slender ones like haricots verts. They should be vibrant and snappy after cooking.
Red onion - Thinly sliced red onion adds bite and color. Letting it sit in the dressing softens its sharpness and blends it into the salad.
Olive oil and Red wine vinegar - A must-have for the simple dressing. They provide a balance of flavor, fat, and acidity. Find more info on my favorite Italian olive oil and vinegars.
Fresh basil - Load it up! Fresh basil adds bright herbal notes that tie the whole salad together. You can also experiment with other fresh herbs like parsley.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Paring knife
- Colander
- Spider strainer
- Slotted spoon
- Large bowl
- Small bowl
How to boil potatoes for Italian Potato Salad
To get perfectly tender potatoes, always start with cold water. Dropping potatoes into boiling water can cause the outsides to overcook before the centers are done. Starting cold helps them cook slowly and evenly.
Cut larger potatoes into even bite-sized pieces so they cook at the same rate. If using small ones, you can leave them whole.
Salt the water well to achieve flavorful potatoes. This step is key to seasoning the potatoes from the inside out.
Boil just until fork tender, then drain and let them steam in a colander for 5-10 minutes. This quick drying step improves texture, helps them absorb more of the dressing and prevents soggy potatoes and a watered down salad.
This simple cooking process sets the foundation for the best potato salad!
How to make Italian Potato Salad with Green Beans
- Place the potatoes in a large pot of cold water that's generously seasoned with kosher salt. Bring to a boil over high heat.
- Prepare an ice bath with cool water and set aside.
- Once the water reaches a boil, add the green beans and cook for 2-3 minutes until tender-crisp.
- Use a slotted spoon or spider strainer to transfer the beans to the ice bath, avoiding the potatoes. Let cool completely, then drain and pat dry.
- Continue boiling the potatoes until they're fork tender, about 10-15 minutes depending on size. Drain well.
Pro Tip: Let the cooked potatoes sit in the colander for 5-10 minutes to steam off excess moisture. This concentrates flavor and improves texture.
- While the potatoes rest, whisk together the garlic, red wine vinegar and olive oil in a large bowl. Season generously with sea salt and black pepper.
- Add the red onions and let them marinate in the dressing for 5 minutes.
- Add the warm potatoes and green beans, then toss gently until everything is well coated.
- Taste and adjust seasoning as needed. Add ¾ of the fresh basil and toss again.
- Transfer to a platter or serving dish and top with the remaining basil.
- Serve warm, at room temperature or chilled. All are delicious!
Tips for Success
- Salt the water generously like you would for pasta. This seasons the potatoes from the inside out.
- Don't overcook the green beans. Keeping them crisp brings contrast and freshness.
- Toss the potatoes while still warm so they absorb the bright vinaigrette more fully.
- Use a sharp paring knife or fork to test the potatoes for doneness.
- Let the finished salad sit for 20-30 minutes before serving to develop flavor.
Variations
- Add halved grape tomatoes or juicy cherry tomatoes for color and sweetness.
- Mix in capers, Castelvetrano olives, black olives or green olives for a briny bite.
- Stir in a spoonful of Dijon mustard to the dressing for extra tang.
- Swap basil for other fresh herbs like parsley or mint for a different flavor.
- Add a little crumbled blue cheese, like Gorgonzola dolce, for a creamy element that pairs beautifully.
Serving Suggestions
This classic side dish goes with just about anything grilled or seared. Serve it with a rich and tender pan seared Filet Mignon, this zesty Marinated Grilled Shrimp, or buttery Pan Seared Scallops.
It also pairs beautifully with bold mains like Grilled Marinated Lamb Chops or fresh Seared Tuna steaks.
How to store Potato and Green Bean Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad actually improves as it sits, so it's great for making ahead, just add the basil right before serving.
No need to reheat. This is one of those delicious recipes that's better served cold or at room temperature. Just let it sit out for 20-30 minutes before serving if chilled.
FAQs
Yes, it's even better after resting. Just wait to add the fresh herbs until just before serving for best color and flavor.
Red wine vinegar is ideal, but white wine vinegar or even lemon juice can work in a pinch. Avoid balsamic, which is too sweet and overpowering.
Let them steam dry after draining. This removes excess moisture and helps create the perfect potato salad texture.
Unlike a traditional potato salad, which typically includes mayonnaise and sometimes eggs, this version skips the dairy entirely and uses a bright vinaigrette instead. The cooking times are also more streamlined, and you just use one large pot to boil both vegetables. It features tender potatoes, crisp green beans, and fresh basil for a lighter, fresher take. It's the best way to enjoy a potato salad on a hot summer day, and the leftovers taste even better the next day.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Italian Potato Salad Recipe
Ingredients
- 2 lbs baby potatoes or Yukon Gold or red skin, halved
- ½ lb green beans ends trimmed
- 1 garlic clove grated or very finely minced
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- Freshly ground black pepper to taste
- ½ small red onion very thinly sliced
- 1 cup fresh basil leaves torn
Instructions
Cook the Potatoes and Green Beans
- Place the potatoes in a large pot and cover with cold, generously salted water.
- Bring to a boil over medium-high heat.
- While waiting for the water to boil, prepare an ice bath and set it aside.
- Once the water reaches a boil, add the green beans and cook for 2-3 minutes, until tender but still crisp.
- Use a wide spider strainer to remove the beans-taking care not to disturb the potatoes-and immediately transfer them to the ice bath.
- Let cool completely, then drain and pat dry.
- Continue cooking the potatoes until they are fork-tender, about 10-15 minutes depending on their size.
- Drain the potatoes and let them steam in the colander for 5-10 minutes to allow excess moisture to evaporate.
Make the Dressing
- While the potatoes are steaming, whisk together the garlic, vinegar, and olive oil in a large bowl.
- Season to taste with salt and pepper.
- Add the sliced red onions to the dressing and let them marinate for about 5 minutes.
Assemble the Salad
- While the potatoes are still warm, add them to the bowl along with the blanched green beans.
- Toss gently until everything is well coated in the dressing.
- Taste and adjust seasoning as needed.
- Add ¾ of the chopped basil and toss again to distribute.
Serve
- Transfer the salad to a serving bowl or platter.
- Garnish with the remaining basil and serve at room temperature.
Notes
- Salt the water generously like you would for pasta. This seasons the potatoes from the inside out.
- Don't overcook the green beans. Keeping them crisp brings contrast and freshness.
- Toss the potatoes while still warm so they absorb the bright vinaigrette more fully.
- Use a sharp paring knife or fork to test the potatoes for doneness.
- Let the finished salad sit for 20-30 minutes before serving to develop flavor.
Looks like my kind of salad. Will use my baby potatoes and green beans from the garden 😋
Thanks Karen! I hope you love it! 🙂