This Italian Green Bean and Potato Salad has a special place in my heart—and on my table. I still remember the first time I made it. It was one of those chaotic Wednesday evenings where the kids were extra hungry, and I hadn’t made it to the grocery store in days.
I had green beans from our little backyard garden and a few Yukon golds sitting patiently in the pantry. With a splash of olive oil and a hint of garlic, it came together in the most unexpected, magical way.
The look on my husband’s face when he took that first bite—pure appreciation. My youngest even declared it “better than fries,” and honestly, I couldn’t believe my ears.
This dish blends crisp-tender green beans with creamy potatoes and dresses them in a simple, zesty vinaigrette. The flavors are so classic, so clean—it’s a salad that feels like a warm hug from an Italian nonna.
You know, the kind that insists you eat more because it’s made with love. And here’s the thing: you don’t need fancy ingredients or a lot of time. Just real food and a little bit of heart.
The Perfect Side for Any Occasion
Whether you’re planning a backyard cookout, looking for a hearty lunch, or need a crowd-pleasing potluck option, this Italian Green Bean and Potato Salad fits the bill beautifully. It’s one of those rare dishes that’s just as good warm as it is chilled, which makes it the ultimate make-ahead option.
I love serving it alongside grilled chicken or fish, but it honestly holds its own on any table.
The best part?
You can keep it classic or customize it with what’s in your fridge.
Add a handful of cherry tomatoes, some thin-sliced red onion, or even a crumble of feta.
It’s flexible, forgiving, and always delicious—kind of like us home cooks, right?
Ingredients & Preparation – Fresh Ingredients Make the Difference
The charm of the Italian Green Bean and Potato Salad lies in its simplicity and the quality of its ingredients. Fresh green beans and Yukon gold or red potatoes form the heart of this dish, providing a delightful contrast in texture and flavor. The green beans should be vibrant and crisp, while the potatoes offer a creamy, comforting base.
Extra virgin olive oil adds a rich, fruity note, and red wine vinegar or lemon juice brings a bright acidity that ties everything together.
A minced garlic clove and a sprinkle of dried oregano infuse the salad with classic Italian flavors. Season with salt and freshly ground black pepper to taste, and if desired, garnish with chopped fresh parsley for a touch of color and freshness.
Step-by-Step Cooking Instructions
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Cook the Potatoes: Place the peeled and chunked potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 10–12 minutes. Use a slotted spoon to transfer them to a bowl, allowing them to cool slightly.
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Cook the Green Beans: In the same pot, add the trimmed green beans and cook for 4–6 minutes until tender-crisp. Drain and rinse with cold water to stop the cooking process. Add them to the bowl with the potatoes.
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Make the Dressing: In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar or lemon juice, 1 minced garlic clove, 1 teaspoon of dried oregano, salt, and freshly ground black pepper.
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Combine and Toss: Pour the dressing over the warm potatoes and green beans. Toss gently to coat evenly. Let the flavors mingle for at least 15 minutes before serving.
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Serve: Garnish with chopped parsley if desired. This dish can be served warm, at room temperature, or chilled—it’s delicious every way!
Tips & Nutritional Information-Expert Tips for the Best Salad
Crafting the perfect Italian Green Bean and Potato Salad is all about attention to detail. Here are some expert tips to elevate your salad:
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Cook Potatoes Whole: Boiling potatoes with their skins on helps retain their flavor and prevents them from becoming waterlogged. Once cooked, peel and cut them into bite-sized pieces.
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Trim and Cook Green Beans Properly: Trim the ends of the green beans and cook them until tender-crisp. Overcooking can lead to a mushy texture, so aim for a slight crunch.
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Dress While Warm: Tossing the warm potatoes and green beans with the vinaigrette allows them to absorb the flavors more effectively, enhancing the overall taste of the salad.
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Let It Rest: Allow the salad to rest for at least 15 minutes before serving. This resting period lets the flavors meld together, resulting in a more cohesive and flavorful dish.
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Customize to Taste: Feel free to add ingredients like cherry tomatoes, red onions, or olives to suit your preferences. These additions can introduce new flavors and textures to the classic salad.
Health Benefits and Nutritional Value
This salad isn’t just delicious—it’s also a healthy choice. Here’s a breakdown of its nutritional benefits:
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Calories: Approximately 180 per serving
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Total Fat: 14.4g
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Saturated Fat: 2.1g
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Carbohydrates: 17g
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Dietary Fiber: 2g
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Protein: 2g
The combination of green beans and potatoes provides a good source of dietary fiber, aiding in digestion and promoting a feeling of fullness. The use of olive oil contributes healthy monounsaturated fats, which are beneficial for heart health.
Additionally, the salad is rich in vitamins and minerals, including vitamin C, potassium, and iron, supporting overall well-being.
Conclusion
Italian Green Bean and Potato Salad is more than just a recipe—it’s a reminder that the most satisfying dishes often come from humble ingredients and heartfelt moments.
Whether you’re cooking for your family on a weeknight or sharing it with friends at a summer potluck, this salad delivers big flavor with minimal fuss. It’s vibrant, comforting, and just a little nostalgic.
Try it once, and you’ll find yourself reaching for this recipe again and again. From my kitchen to yours—buon appetito!
FAQs
What type of potatoes are best for this salad?
Yukon gold or red potatoes are best because of their waxy texture. They hold their shape well after boiling, offering a creamy bite without becoming mushy—perfect for this kind of salad.
Can I make this salad ahead of time?
Absolutely. In fact, it’s recommended! Letting the salad sit for at least 15 minutes allows the flavors to fully develop. You can make it a few hours or even a day ahead and keep it refrigerated.
Is it served warm or cold?
This salad is incredibly flexible. Serve it warm for a comforting dish, room temperature for a picnic-style feel, or chilled straight from the fridge—it’s delicious any way you try it.
How long can I store leftovers?
Store any leftovers in an airtight container in the fridge. It stays fresh for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing.
Print
Italian Green Bean and Potato Salad: A Classic Mediterranean Delight
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful salad of tender green beans and creamy potatoes tossed in a zesty vinaigrette.
Ingredients
1 pound fresh green beans, trimmed
4 medium Yukon gold or red potatoes, peeled and cut into chunks
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar or lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Optional: 1 tablespoon chopped fresh parsley
Instructions
1. Place potato chunks in salted water, bring to a boil, and cook for 10–12 minutes.
2. Transfer cooked potatoes to a bowl.
3. Add green beans to the same pot and cook for 4–6 minutes until tender-crisp.
4. Drain and rinse green beans with cold water; add to potatoes.
5. Whisk olive oil, vinegar/lemon juice, garlic, oregano, salt, and pepper in a small bowl.
6. Pour dressing over the potatoes and green beans; toss gently to coat.
7. Let the salad rest for 15 minutes before serving.
8. Garnish with parsley if desired and serve.
Notes
Serve warm, at room temperature, or chilled. Can be prepared ahead of time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 100mg
- Fat: 14.4g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Italian green bean and potato salad, Mediterranean salad