Italian Potato Salad
This mayo-free potato salad is made extra colorful thanks to green beans, cherry tomatoes, and lots of fresh herbs.
Serves6 to 8
Prep15 minutes to 20 minutes
Cook11 minutes to 22 minutes
This Italian-inspired potato salad is light, summery, and jam-packed with veggies. It’s also bursting with color, thanks to the addition of tender green beans, juicy tomatoes, and lots of fresh herbs. A tangy garlic-rosemary vinaigrette ties everything together, and all but guarantees you’ll fall in love at first bite.
A Summery Potato Salad Inspired by the Flavors of Italy
Summer is potato salad season, and there are countless ways to spin the classic side dish. Instead of mixing in mayo, I love tossing freshly boiled potatoes in a bracing vinaigrette, which infuses them with flavor. Here the vinaigrette takes an Italian spin, thanks to garlic and rosemary, and red wine vinegar provides the right amount of acid to make the salad bright rather than heavy. Vibrant cherry tomatoes and green beans, which are a common pair in many summer dishes in Italy, keep every forkful a little different.
Can I Make This Potato Salad in Advance?
While you won’t want to assemble the entire salad more than a few hours in advance (the green beans will lose some of their verdant hue after sitting in the vinaigrette), you can absolutely get ahead on a few components. Whisk up the vinaigrette, boil the potatoes, and blanch the green beans a few days in advance, and store in the fridge until you’re ready to assemble the salad. If you have leftovers, top with a jammy egg for a winning lunch the next day.
Italian Potato Salad
This mayo-free potato salad is made extra colorful thanks to green beans, cherry tomatoes, and lots of fresh herbs.
Prep time 15 minutes to 20 minutes
Cook time 11 minutes to 22 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 2 pounds
small Yukon gold or red potatoes (no larger than 2-inches in diameter)
- 1 tablespoon
plus 1 teaspoon kosher salt, divided
- 12 ounces
green beans
- 1 pint
cherry or grape tomatoes (about 10 ounces)
- 1/2 cup
loosly packed fresh parsley leaves
- 2 cloves
garlic
- 2 sprigs
fresh rosemary
- 1/3 cup
olive oil
- 1/4 cup
red wine vinegar
- 1/4 teaspoon
freshly ground black pepper
Instructions
Place 2 pounds small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover with cool water by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 20 minutes. Meanwhile, trim 12 ounces green beans and cut in half crosswise on a slight diagonal. Halve 1 pint cherry tomatoes (or quarter if large). Coarsely chop 1/2 cup loosely packed fresh parsley leaves.
Mince or finely grate 2 garlic cloves and place in a large bowl. Strip the leaves from 2 sprigs fresh rosemary, finely chop (about 1 tablespoon), and add to the bowl. Add 1/3 cup olive oil, 1/4 cup red wine vinegar, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Whisk well to combine and emulsify.
When the potatoes are ready, add the green beans and continue to simmer until the green beans are bright green and crisp tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander. Rinse under cold water just until the potatoes are cool enough to handle, about 10 seconds.
Halve the potatoes (or quarter if large) and transfer to the bowl of vinaigrette. Add the green beans, tomatoes, and parsley, and gently toss to combine and coat in the vinaigrette. Let sit for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.