Name: Italian Potato Salad with Green Beans Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: Yukon gold potatoes; Fresh green beans; Olive oil; Red wine vinegar; Dijon mustard; Shallot; Fresh parsley; Salt and black pepper

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This Italian Potato Salad with Green Beans is the kind of recipe you’ll crave all year long—fresh, zippy, and bursting with vibrant flavors. Yukon gold potatoes and tender-crisp green beans mingle in a tangy Dijon vinaigrette, all topped with plenty of parsley for a just-picked freshness. Whether you’re seeking a picnic-ready side, dreaming of a lighter lunch, or simply want a salad that dazzles without mayo, this is the perfect dish to add both color and classic Italian flare to your table.

Italian Potato Salad with Green Beans Recipe - Recipe Image

Ingredients You’ll Need

Every element in this Italian Potato Salad with Green Beans is purposeful, from the creamy potatoes to the snappy beans and the punchy vinaigrette. These simple, wholesome ingredients come together to make a salad that tastes like summer in every bite.

Yukon gold potatoes: Their rich, buttery texture holds up well after cooking and soaks up the vinaigrette beautifully.
Fresh green beans: They add a crisp, vibrant crunch that perfectly contrasts with the potatoes.
Olive oil: Use a good quality extra virgin olive oil—it’s the backbone of the vinaigrette and imparts a fruity, peppery note.
Red wine vinegar: Provides a tart brightness that lifts the entire salad and balances the richness of the oil and potatoes.
Dijon mustard: Brings a hint of tang and a creamy mouthfeel to the dressing.
Shallot: Offers delicate onion flavor without overpowering the salad, making the vinaigrette nuanced and aromatic.
Fresh parsley: Showers the salad with fresh, herbal flavor and a pop of lively color.
Salt and black pepper: Essential for bringing out and balancing all the other flavors.

How to Make Italian Potato Salad with Green Beans

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a boil, then drop in the Yukon gold potatoes. Cook them until they’re just fork-tender, usually about 12 to 15 minutes. You want them perfectly soft, but not so mushy that they fall apart—think satisfying, bite-sized pieces. Once done, drain and let cool slightly before cutting them into easy-to-eat chunks.

Step 2: Blanch the Green Beans

While the potatoes cool, get those green beans ready. Boil them briefly—just 2 to 3 minutes—so they keep a little bite and retain their beautiful, bright color. Immediately plunge the beans into a bowl of ice water to stop them from overcooking. Once cold, drain well so they don’t water down your salad.

Step 3: Whisk the Vinaigrette

In a small bowl, make the vinaigrette that will tie everything together. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced shallot, a good pinch of salt, and freshly cracked black pepper. It’s sharp, tangy, and wonderfully aromatic—classically Italian and the heart of this salad’s flavor.

Step 4: Toss Everything Together

Now comes the fun part! In a large mixing bowl, gently combine the warm potatoes and crisp green beans. Pour over the vinaigrette and toss softly so everything gets evenly coated (but don’t break up those lovely potatoes). Sprinkle in the freshly chopped parsley and taste to adjust seasoning as needed. The aromas are irresistible at this stage.

Step 5: Serve and Enjoy

This Italian Potato Salad with Green Beans is fantastically versatile—enjoy it warm, at room temperature, or even cold straight from the fridge. It’s as delicious tossed fresh as it is after the flavors have had time to meld. Just before serving, give it a gentle stir and marvel at the gorgeous medley of colors on your plate!

How to Serve Italian Potato Salad with Green Beans

Garnishes

For an extra flourish, sprinkle your Italian Potato Salad with Green Beans with a handful of chopped parsley or a dusting of cracked black pepper. A drizzle of good olive oil or a few thinly-sliced radishes also adds color and a burst of fresh flavor just before serving.

Side Dishes

This salad shines alongside grilled fish or chicken, cold cuts, or a crusty loaf of bread. Its tangy vinaigrette makes it an ideal companion at potlucks, picnics, and al fresco dinners. It’s also completely plant-based, so it fits beautifully into vegetarian and vegan spreads.

Creative Ways to Present

Pile the salad onto a big serving platter and arrange the green beans and potatoes in playful stripes or concentric circles for a showstopping centerpiece. For picnics, pack it into individual mason jars for easy grab-and-go servings. It also looks gorgeous topped with soft-boiled eggs or tossed with a few halved cherry tomatoes for even more color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Potato Salad with Green Beans can be covered and stored in the fridge for up to three days. The flavors actually deepen and get even better as they mingle, making it a great dish to prep in advance for your busy week or upcoming gathering.

Freezing

While freezing isn’t ideal—potatoes can take on a watery texture after thawing—this salad is best enjoyed fresh or from the fridge. If you have extra, try sharing it with a friend or transforming it into tomorrow’s lunch.

Reheating

If you prefer your Italian Potato Salad with Green Beans warm, gently reheat it in a skillet over low heat just until it’s warmed through. Be careful not to overcook, as the potatoes can become mushy. Otherwise, it’s scrumptious served cold or at room temperature.

FAQs

Can I make Italian Potato Salad with Green Beans ahead of time?

Yes! In fact, making this salad a few hours ahead gives the flavors time to meld beautifully. Just store it in the fridge and bring to room temperature before serving for the best taste and texture.

What other herbs can I use?

Fresh basil, chives, or even a touch of tarragon work wonderfully in place of (or in addition to) the parsley. A mix of soft herbs adds a layer of complexity and a garden-fresh finish.

How do I keep the green beans crisp?

The secret is plunging them into an ice water bath right after blanching. This locks in their snap and keeps their color vibrant, so your salad always looks and tastes its freshest.

Is this salad suitable for vegan diets?

Absolutely! Italian Potato Salad with Green Beans contains no animal products and is naturally vegan, making it a fantastic dish for all eaters.

What kind of potatoes can I substitute?

Baby red potatoes or fingerlings are great stand-ins for Yukon golds, thanks to their creamy texture and thin skins. Just steer clear of russets since they tend to fall apart in a salad like this.

Final Thoughts

I can’t wait for you to try this Italian Potato Salad with Green Beans—it truly transforms simple ingredients into a vibrant, crowd-pleasing dish. Whether you’re serving it at a lively gathering or tucking into a quiet weeknight dinner, it’s the kind of salad that feels special every time you make it. Enjoy!

Italian Potato Salad with Green Beans Recipe

★★★★★

4.9 from 26 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Italian Potato Salad with Green Beans is a refreshing and flavorful side dish perfect for any occasion. The combination of tender Yukon gold potatoes, crisp green beans, and a tangy vinaigrette creates a delicious medley of flavors.

Instructions

Prepare Potatoes: Boil potatoes until fork-tender, about 12–15 minutes. Drain and cool slightly. Cut into bite-size pieces.
Blanch Green Beans: Blanch green beans in boiling water for 2–3 minutes until crisp-tender. Transfer to ice water bath, then drain.
Make Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and pepper.
Combine Ingredients: In a large bowl, gently toss potatoes and green beans with the vinaigrette. Add chopped fresh parsley and adjust seasoning to taste.
Serve: Serve warm, at room temperature, or chilled.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: Italian