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Italian Potato Salad Recipe

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4.3 from 10 reviews

This Italian Potato Salad is a vibrant and fresh dish featuring tender baby potatoes and crisp green beans, dressed in a tangy red wine vinegar and garlic olive oil dressing. Enhanced with thinly sliced red onions and fresh basil leaves, this salad is perfect as a side dish for any meal, served at room temperature to bring out the flavors.

Ingredients

Vegetables

  • 2 lbs baby potatoes (or Yukon Gold or red skin, halved)
  • ½ lb green beans (ends trimmed)
  • ½ small red onion (very thinly sliced)
  • 1 cup fresh basil leaves (torn)

Dressing

  • 1 garlic clove (grated or very finely minced)
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • Freshly ground black pepper (to taste)
  • Salt (to taste)

Instructions

  1. Cook the Potatoes and Green Beans: Place the halved potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over medium-high heat while preparing an ice bath. Once boiling, add trimmed green beans and cook for 2–3 minutes until tender yet crisp. Using a wide spider strainer, carefully remove the green beans and immediately transfer them to the ice bath to stop cooking. Let cool completely, then drain and pat dry. Continue cooking the potatoes until fork-tender, about 10–15 minutes depending on size. Drain and let the potatoes steam in the colander for 5–10 minutes to evaporate excess moisture.
  2. Make the Dressing: While the potatoes are steaming, whisk together the grated garlic, red wine vinegar, and extra virgin olive oil in a large bowl. Season the dressing with salt and freshly ground black pepper to taste. Add the thinly sliced red onions and let them marinate in the dressing for about 5 minutes to soften and infuse flavor.
  3. Assemble the Salad: When the potatoes are still warm, add them to the bowl with the dressing and sliced onions, along with the blanched green beans. Gently toss to coat all ingredients evenly in the dressing. Taste and adjust seasoning if necessary. Add three-quarters of the torn fresh basil leaves and toss again to distribute the herb’s aroma and flavor throughout the salad.
  4. Serve: Transfer the salad to a serving bowl or platter, garnish with the remaining basil leaves for an added fresh touch, and serve at room temperature to enhance the vibrant flavors and textures.

Notes

  • This salad is best served at room temperature for the best flavor and texture.
  • Using baby potatoes or Yukon Gold potatoes ensures a creamy texture without falling apart.
  • Blanching green beans preserves their crispness and vibrant color.
  • Letting the potatoes steam after draining helps prevent the salad from becoming watery.
  • The red onion marinates in the dressing to soften its sharp bite and add flavor complexity.
  • Fresh basil adds a fragrant herbaceous note but can be substituted with fresh parsley if unavailable.

Find it online: https://simpleplatter.com/italian-potato-salad-recipe/