Italian Potato Salad

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A vibrant and lighter version of the classic potato salad with delicious garlicky vinaigrette. A colorful dish with potatoes, green beans, tomatoes, olives and thinly sliced onions to bring to your next potluck.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer

Cuisine: Italian, Italian / American

Diet: Halal, Vegetarian

Servings: cups

Calories: 132kcal

Author: Amira

Ingredients

2 ½ lbs small potatoes halved you can also use red potatoes
12 ounces fresh green beans trimmed and cut into 2-3 inch pieces
1 cup grape tomatoes halved
½ cup pitted Italian olives Castelvetrano olives, halved
½ cup thinly sliced red onion
¼ cup parsley chopped preferably flat leaf parsley
2 teaspoons salt

For the dressing:

1 large garlic clove minced
⅓ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon black pepper
2 teaspoon dry oregano
kosher salt to taste

Instructions

Place cut potatoes in a large saucepan or dutch oven, cover with cold water and stir in 1 teaspoon salt then bring to a boil over high heat.
When water boils, reduce heat to medium and continue cooking for 10-15 minutes or until potatoes are fork tender.
Drain and place potatoes in a shallow dish and allow to cool down and dry.
Bring another large pot of water to a boil, add 1 teaspoon salt then add the green beans.
Bring the pot back to boil and cook uncovered for 4-5 minutes until just tender.
Meanwhile prepare a large bowl of iced water on the side.
Drain beans and Place immediately into iced water for a couple of minutes then remove and set aside.

Make the dressing:

In a bowl, add all dressing ingredients except the oil and blend with a hand blender or a whisk.
Pour oil in a thin stream while mixing until mixture emulsifies.

Assemble the salad:

In a large serving bowl, add potatoes, green beans, tomatoes, olives, onions and parsley.
Pour dressing over and toss to coat.
Taste to adjust seasoning

Notes

Please check the nutrition disclaimer policy.

Nutrition