Description
This Italian Potato Salad is an irresistible and refreshing dish that will elevate any gathering. Perfect for summer potlucks, barbecues, or casual dinners, this no-mayo salad combines the deliciousness of tender potatoes and crisp green beans with a vibrant parsley vinaigrette. Tossed with juicy cherry tomatoes and a hint of garlic, it offers a satisfying blend of flavors without the heaviness of traditional potato salads. Whether served warm or chilled, this versatile dish pairs beautifully with grilled meats or can stand alone as a light meal. Discover how easy it is to whip up this healthy side that’s packed with nutrients and bursting with fresh ingredients.
Ingredients
Scale
- 2 pounds small potatoes (new or red)
- 1 pound string green beans
- 1 cup cherry tomatoes
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic (minced)
- 1 cup fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- In a large pot, boil potatoes in salted water until tender (15–20 minutes). Drain and let cool slightly before slicing.
- Blanch green beans in boiling salted water for 2–3 minutes, then drain and rinse under cold water.
- In a mason jar, combine olive oil, red wine vinegar, garlic, parsley, salt, and pepper. Shake well to mix.
- In a bowl, toss warm potatoes and green beans with half of the vinaigrette. Let sit for 5 minutes to absorb flavors.
- Fold in cherry tomatoes and drizzle remaining vinaigrette over before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg