The Easy Italian Potato Salad To Make All Summer Long.

The Easy Italian Potato Salad To Make All Summer Long

Today, we're excited to share one of our favorite summer salads—a simple yet delicious Italian-style potato and green bean salad. It's a great dish, especially if you have a garden where you can pick fresh ingredients. Let's dive into the details of this easy summer recipe!

Ingredients

• 3 lbs of Red Potatoes: Waxy potatoes like these are perfect for salads as they hold up well and don’t fall apart easily.
• 1 cup of Sliced Red Onion: Less than a medium onion, thinly sliced.
• ¾ lb of Green Beans: Use more or less as you prefer.
• 12 oz of Cherry or Grape Tomatoes: A standard dry pint in the U.S., halved.
• ½ cup of Red Wine Vinegar: For the vinaigrette.
• ½ cup of Extra Virgin Olive Oil: To mix with the vinegar.
• 1½ tsp of Dijon Mustard: Helps keep the vinaigrette emulsified.
• 1 tbsp of Honey: Balances the vinegar with sweetness.
• Parsley and Basil: Fresh from the garden if possible.

Preparation

1. Prepping the Ingredients:

   • Potatoes: Cut these red mini Yukon Golds in half or into 1½ inch cubes if they’re larger. Place them in a pot of cold water, add salt, and bring to a boil. Reduce to medium-high and cook until fork-tender.
   • Green Beans: Trim the edges, and cut them into 2-3 inch pieces if desired. Add them to the boiling potatoes for the last 3 minutes to turn bright green. Remove and set aside.
   • Tomatoes: Cut them in half for better mixing and flavor absorption.

2. Making the Vinaigrette:

   • Whisk together ½ cup red wine vinegar, 1½ tsp Dijon mustard, 1 tbsp honey, and ½ cup extra virgin olive oil. Add some salt, black pepper, and a touch of red pepper flakes if desired.
   • Mix in chopped fresh parsley.

3. Combining the Salad:

   • After the potatoes are boiled, drain well, and toss them in the vinaigrette while still warm for better absorption. Let them sit for at least 5-10 minutes.
   • Blend in the green beans and gently mix. Let sit to absorb more flavors.
   • Add halved tomatoes and chopped basil towards the end to keep them fresh and not mushy.
   • Taste and adjust seasoning as needed. Serve warm or let it chill in the fridge if you prefer.

Serve and Enjoy

This salad pairs excellently with grilled meats like steak, burgers, or even ribs, making it an ideal addition to any summer BBQ.

Keywords

• Summer Salad
• Italian Potato Salad
• Green Bean Salad
• Vinaigrette
• Fresh Ingredients
• Garden Vegetables
• BBQ Side Dish

FAQ

Q: Can I use a different type of potato? A: Yes, any waxy potato such as mini Yukon Golds or fingerlings will work well.

Q: How can I make the salad if I don't have fresh herbs? A: You can use dried herbs, although fresh basil and parsley will give the best flavor.

Q: Can this salad be made ahead of time? A: Absolutely! In fact, it's better if you let it sit in the fridge overnight for the flavors to meld.

Q: What can I substitute for honey in the vinaigrette? A: You can use a bit of sugar or entirely skip the sweetener if you prefer a more tangy vinaigrette.

Q: Is there an alternative to red wine vinegar? A: Yes, you could use apple cider vinegar or white wine vinegar as substitutes.