Potato salads become a regular part of our meals once the weather warms and the garden begins producing in abundance. I love finding ways to turn simple seasonal vegetables into colorful, satisfying side dishes, and this Italian-style potato salad has become one of my favorites. Tender potatoes are tossed with crisp green beans and sweet, juicy cherry tomatoes to create a salad that feels both hearty and fresh at the same time.
Unlike the classic American potato salad, most Italian versions skip the mayonnaise entirely and rely instead on a simple vinaigrette to bring everything together. The result is lighter, brighter, and allows the flavor of each ingredient to shine through. It also makes this style of salad especially practical for outdoor meals, picnics, and summer entertaining since it holds up beautifully without the constant worry of keeping mayonnaise chilled.
For this version, I experimented with adding crispy bacon bits, but after tasting it, both my husband and I agreed they were unnecessary. The vegetables and vinaigrette create enough flavor on their own, though the bacon certainly wouldn’t hurt if you wanted a smokier touch. This salad is also wonderfully adaptable. Top it with sliced hard-cooked eggs for extra richness, scatter in a handful of briny Kalamata olives, or even add chopped fresh herbs such as parsley or basil to brighten the flavors further.
One of the best things about this salad is that it actually improves after resting for a few hours, giving the potatoes time to absorb the dressing. It keeps well refrigerated for up to three days; simply remove it from the refrigerator about an hour before serving so the flavors can fully bloom. Serve it alongside grilled chicken, steak, pork, or seafood for an easy summer meal that celebrates simple ingredients at their best.
Buon Appetito!
Deborah MeleÂ
Ingredients
- Two Pounds Small Red or Yukon Gold Potatoes, Peeled & Quartered
- 1 1/2 Teaspoons Salt, Divided
- 1 Pound Green Beans, Ends Trimmed & Cut Into 2-inch Pieces
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Cup Crisp Bacon Pieces (Optional)
- 1/2 Cup Olive Oil
- 2 -3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Garlic Clove, Minced
- 3/4 Cup Fresh Parsley Leaves, Chopped
- Salt & Pepper To Taste
Instructions
- In a large pot of water, add 1 teaspoon salt and potatoes and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes.
- Bring another pot of water with remaining 1/2 teaspoon salt to a boil.
- Cook the beans until tender crisp, about 2 to 3 minutes.
- Drain the beans and dump into a bowl filled with ice water.
- Once cool, drain the beans and pat down with kitchen towels.
- Drain the potatoes and cut the potatoes into bite sized pieces.
- In a small bowl, whisk together the dressing ingredients.
- Place the potatoes, beans, tomatoes, and bacon bits in a large bowl and then pour the dressing on top.
- Gently toss the salad to coat the vegetables with dressing.
- Serve & enjoy!
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 389Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 6mgSodium: 789mgCarbohydrates: 42gFiber: 7gSugar: 5gProtein: 8g