Italian Potato Salad with Red Onions, Green Beans & Herbs

35 mins


  • 2-3 pounds small potatoes, halved (or quartered if large)some text
    • We used a 3lb bag of yellow potatoes, red potatoes work too!
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup red onion (chopped or sliced)
  • 1/4 cup chopped fresh parsley (can add more depending in your taste preference)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Cooking Guide

  1. Cook the potatoes: In a large pot of boiling salted water, cook the potatoes until tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot.
  2. Cook the  green beans: While the potatoes are cooking, blanch the green beans in a separate pot of boiling salted water for 3-4 minutes, or until crisp-tender. Drain the green beans with cold water to stop the cooking process and preserve their bright green color.
  3. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Assemble the salad: Once the potatoes are cool enough to handle, add them to a large bowl. Toss in the cooked green beans, red onion, and chopped herbs. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
  5. Serve: Serve the potato salad at room temperature or slightly chilled.