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Full view of the salad served in a shallow bowl on a cream surface, flanked by basil leaves, plates, and a salt and pepper bowl.
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Italian Potato Salad Recipe

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!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 294kcal
Author: Nicole Gaffney

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

  1. Place the potatoes in a large pot and cover with cold, generously salted water.
  2. Bring to a boil over medium-high heat.
  3. While waiting for the water to boil, prepare an ice bath and set it aside.
  4. Once the water reaches a boil, add the green beans and cook for 2–3 minutes, until tender but still crisp.
  5. Use a wide spider strainer to remove the beans—taking care not to disturb the potatoes—and immediately transfer them to the ice bath.
  6. Let cool completely, then drain and pat dry.
  7. Continue cooking the potatoes until they are fork-tender, about 10–15 minutes depending on their size.
  8. Drain the potatoes and let them steam in the colander for 5–10 minutes to allow excess moisture to evaporate.

Make the Dressing

  1. While the potatoes are steaming, whisk together the garlic, vinegar, and olive oil in a large bowl.
  2. Season to taste with salt and pepper.
  3. Add the sliced red onions to the dressing and let them marinate for about 5 minutes.

Assemble the Salad

  1. While the potatoes are still warm, add them to the bowl along with the blanched green beans.
  2. Toss gently until everything is well coated in the dressing.
  3. Taste and adjust seasoning as needed.
  4. Add ¾ of the chopped basil and toss again to distribute.

Serve

  1. Transfer the salad to a serving bowl or platter.
  2. 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.

Nutrition

Calories: 294kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 13mg | Potassium: 748mg | Fiber: 5g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 36mg | Calcium: 43mg | Iron: 2mg
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