Italian Potato Salad with Green Beans and Tomatoes – A Fresh, Flavorful Summer Side Dish

There’s something magical about Italian potato salad with green beans and tomatoes. It’s light, fresh, and bursting with Mediterranean flavors. 

Unlike heavy, mayo-based potato salads, this Italian version uses a simple olive oil and vinegar dressing. 

The result? 

A bright, tangy side dish that tastes like summer on a plate.

This recipe brings together tender potatoes, crisp green beans, and juicy tomatoes. Each bite gives you different textures and flavors. 

The garlic and fresh herbs tie everything together beautifully. It’s the kind of dish that makes you want to sit outside with good friends and a glass of wine.

You can serve this Italian green bean potato salad at barbecues, picnics, or family dinners. 

It works great as a side dish for grilled chicken, fish, or steak. The best part? 

It tastes even better after sitting for a bit. The flavors blend and deepen as it rests. 

Trust me, this will become your go-to summer salad recipe.

Recipe Overview

Ingredients

For 2 People

For the Salad:

• Potatoes (Yukon Gold or red potatoes) – 350g (12 oz), about 2 medium
• Fresh green beans – 150g (5 oz), ends trimmed
• Cherry tomatoes or grape tomatoes – 150g (5 oz), halved
• Red onion – 2 tablespoons, thinly sliced
• Fresh basil leaves – 8-10 leaves, torn
• Fresh parsley – 2 tablespoons, chopped
• Kalamata olives (optional) – 8-10 olives, pitted and halved

For the Italian Dressing:

• Extra virgin olive oil – 3 tablespoons
• Red wine vinegar – 1½ tablespoons
• Garlic – 1 clove, minced
• Dijon mustard – ½ teaspoon
• Dried oregano – ¼ teaspoon
• Salt – ½ teaspoon, or to taste
• Black pepper – ¼ teaspoon, freshly ground
• Lemon juice – 1 teaspoon (optional, for extra brightness)

For 6 People

For the Salad:

• Potatoes (Yukon Gold or red potatoes) – 1kg (2.2 lbs), about 6 medium
• Fresh green beans – 450g (1 lb), ends trimmed
• Cherry tomatoes or grape tomatoes – 450g (1 lb), halved
• Red onion – 6 tablespoons (about ½ medium onion), thinly sliced
• Fresh basil leaves – 24-30 leaves, torn
• Fresh parsley – 6 tablespoons, chopped
• Kalamata olives (optional) – 24-30 olives, pitted and halved

For the Italian Dressing:

• Extra virgin olive oil – 9 tablespoons (about ½ cup)
• Red wine vinegar – 4½ tablespoons
• Garlic – 3 cloves, minced
• Dijon mustard – 1½ teaspoons
• Dried oregano – ¾ teaspoon
• Salt – 1½ teaspoons, or to taste
• Black pepper – ¾ teaspoon, freshly ground
• Lemon juice – 1 tablespoon (optional, for extra brightness)

Equipment Needed

• Large pot for boiling potatoes
• Medium pot or saucepan for blanching green beans
• Large bowl with ice water (for ice bath)
• Colander or strainer
• Large mixing bowl for the salad
• Small bowl or jar for the dressing
• Whisk or fork for mixing dressing
• Sharp knife and cutting board
• Slotted spoon
• Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 1: Prepare the Potatoes

Wash the potatoes thoroughly under cold running water. Scrub off any dirt with a vegetable brush. You can peel them if you prefer, but leaving the skin on adds nice texture and extra nutrients.

Cut the potatoes into bite-sized chunks, about 1 to 1½ inches each. Try to keep them similar in size. This helps them cook evenly. Place the cut potatoes in a large pot.

Step 2: Cook the Potatoes

Cover the potatoes with cold water. Add a generous pinch of salt to the water. This season, the potatoes are from the inside out.

Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to medium. Let the potatoes simmer for 12 to 15 minutes. They’re done when a fork slides in easily, but they still hold their shape.

Here’s a tip: Don’t overcook them. Mushy potatoes will fall apart when you mix the salad. You want them tender but firm.

Drain the potatoes in a colander. Let them cool for about 5 minutes. While still warm, transfer them to a large mixing bowl.

Step 3: Prepare the Green Beans

While the potatoes cook, prepare the green beans. Wash them under cold water. Snap or cut off the stem ends. You can leave the pointed tips on – they look pretty.

Cut longer beans in half if they’re more than 3 inches long. Keep them roughly the same length for a nice presentation.

Step 4: Blanch the Green Beans

Fill a medium pot with water and bring it to a rolling boil. Add a teaspoon of salt.

Meanwhile, prepare an ice bath. Fill a large bowl with cold water and ice cubes. This stops the cooking and keeps the beans bright green.

Add the green beans to the boiling water. Cook them for 3 to 4 minutes. They should be crisp-tender – cooked through but still slightly crunchy.

Use a slotted spoon to transfer the beans immediately to the ice bath. Let them sit for 2 minutes to cool completely.

Drain the beans well and pat them dry with a clean kitchen towel. Excess water will dilute your dressing.

Step 5: Prepare the Tomatoes and Other Vegetables

Wash the cherry tomatoes and pat them dry. Cut each tomato in half. If using larger tomatoes, cut them into bite-sized wedges.

Peel the red onion and slice it very thin. Thin slices blend better into the salad and taste less sharp.

Pit the olives if using whole ones. Cut them in half. Roughly chop the fresh parsley. Tear the basil leaves by hand – don’t cut them with a knife. Cutting bruises the leaves and turns them black.

Step 6: Make the Italian Dressing

In a small bowl, combine the olive oil and red wine vinegar. Add the minced garlic, Dijon mustard, and dried oregano.

Whisk everything together until well combined. The mustard helps emulsify the dressing so it doesn’t separate.

Season with salt and pepper. Taste it and adjust as needed. Add the lemon juice if you want extra tanginess.

Pro tip: You can also shake everything together in a jar with a tight lid. It’s faster and mixes really well.

Step 7: Assemble the Salad

Add half the dressing to the warm potatoes. Toss gently to coat. Warm potatoes absorb dressing better than cold ones. This is the secret to flavorful potato salad.

Let the potatoes sit for 5 minutes to soak up the flavors.

Add the blanched green beans to the bowl. Add the halved tomatoes, sliced red onion, and olives if using.

Pour the remaining dressing over everything. Toss gently with a large spoon or your hands. Be careful not to break up the potatoes.

Add the torn basil and chopped parsley. Give it one more gentle toss.

Step 8: Season and Rest

Taste the salad. Add more salt, pepper, or vinegar if needed. The flavors should be bright and well-balanced.

Cover the bowl and let it rest for at least 15 minutes at room temperature. This allows the flavors to meld together. For best results, refrigerate for 30 minutes to an hour.

Step 9: Final Touches and Serve

Before serving, give the salad another gentle toss. Taste again and adjust seasoning if needed.

Transfer to a serving bowl or platter. Garnish with a few extra basil leaves and a drizzle of olive oil.

Serve at room temperature or slightly chilled. This Italian potato salad tastes best when it’s not ice cold straight from the fridge.

Chef’s Tips and Variations

Choosing the Right Potatoes: Yukon Gold potatoes work best for this recipe. They’re creamy, buttery, and hold their shape well. Red potatoes are another great choice. Avoid russet potatoes – they’re too starchy and fall apart easily.

Keep the Green Beans Bright Green: The ice bath is essential. Don’t skip it. It stops the cooking immediately and locks in that beautiful green color. Without it, your beans will turn dull and olive-colored.

Best Tomatoes to Use: Ripe cherry tomatoes or grape tomatoes work wonderfully. They’re sweet, juicy, and hold up well in the salad. In summer, use heirloom cherry tomatoes for extra flavor and color variety.

Make It Ahead: This potato salad actually tastes better the next day. The flavors have time to develop and blend. Make it in the morning and serve it at dinner. Just bring it to room temperature before serving.

Flavor Variations:

• Add protein: Toss in canned tuna, white beans, or chopped hard-boiled eggs
• More vegetables: Add roasted red peppers, artichoke hearts, or cucumber
• Cheese lover: Sprinkle crumbled feta or shaved Parmesan on top
• Spicy kick: Add a pinch of red pepper flakes to the dressing
• Different herbs: Try fresh oregano, dill, or chives instead of basil

Common Mistakes to Avoid:

• Don’t dress the potatoes when they’re cold – warm potatoes absorb flavor better
• Don’t overcook the potatoes or green beans – texture matters
• Don’t add tomatoes too early – they’ll get mushy and release too much liquid
• Don’t refrigerate it ice cold – bring to room temperature before serving

Read More – Green Beans Almondine with Bacon Recipe

Serving Suggestions

This Italian potato salad with green beans and tomatoes is incredibly versatile. Here’s how to serve it:

As a Side Dish: Serve alongside grilled Italian sausages for a complete meal. It pairs beautifully with herb-roasted chicken or baked salmon. The fresh, tangy flavors cut through rich, savory proteins perfectly.

For Summer Gatherings: This is the perfect dish for potlucks, barbecues, and picnics. It travels well and doesn’t need to stay cold. Make a big batch for your next outdoor party.

Garnishing Ideas:

• Fresh basil leaves on top
• A drizzle of high-quality olive oil
• Shaved Parmesan cheese
• Toasted pine nuts for crunch
• A sprinkle of flaky sea salt

Complete Meal Ideas:

1. Italian Summer Dinner: Serve with grilled chicken breast, crusty ciabatta bread, and a glass of chilled Pinot Grigio.
   
2. Mediterranean Feast: Pair with grilled lamb chops, hummus, warm pita bread, and a cucumber salad.
   
3. Light Lunch: Enjoy a generous portion with a piece of focaccia and fresh mozzarella slices.

Nutritional Information

Approximate values per serving (based on 6 servings)

Note: Values are estimates and may vary based on specific ingredients used.

This salad is naturally gluten-free, dairy-free, and vegan. It’s packed with fiber, vitamins, and heart-healthy fats from the olive oil.

Storage and Reheating

Refrigerator Storage: Store leftover Italian potato salad in an airtight container. It keeps well in the refrigerator for 3 to 4 days. The flavors actually improve overnight as everything marinates together.

Before Serving Leftovers: Take the salad out of the fridge 20 to 30 minutes before serving. Let it come to room temperature. Cold potato salad tastes flat, and the olive oil can solidify. You might need to add a splash of olive oil and vinegar to refresh it.

Can You Freeze It? I don’t recommend freezing this salad. The potatoes become grainy, and the vegetables turn mushy when thawed. It’s best enjoyed fresh within a few days.

Make-Ahead Tips: You can prep components ahead of time. Cook the potatoes and green beans a day in advance. Store them separately in the refrigerator. Make the dressing and store it in a jar. Assemble everything a few hours before serving.

Frequently Asked Questions

What is Italian potato salad with green beans and tomatoes?

Italian potato salad with green beans and tomatoes is a fresh, Mediterranean-inspired side dish that combines tender potatoes, crisp green beans, and juicy tomatoes, dressed in a light olive oil and vinegar dressing instead of heavy mayonnaise.

How long does it take to make this Italian potato salad?

This recipe takes approximately 45 minutes in total—20 minutes for prep and 25 minutes for cooking—making it an easy and quick summer side dish.

Can I make Italian potato salad ahead of time?

Yes! This salad tastes even better after resting. You can make it a few hours or even a day in advance. Store the salad in an airtight container in the refrigerator and bring it to room temperature before serving.

What type of potatoes are best for Italian potato salad?

Yukon Gold or red potatoes are ideal because they hold their shape well when boiled and offer a creamy texture. Avoid russet potatoes, as they tend to become too mushy.

How do I keep green beans bright green in the salad?

Blanch the green beans in boiling salted water for 3–4 minutes, then immediately transfer them to an ice bath. This stops the cooking process and preserves their vibrant color and crisp-tender texture.

Can I use frozen green beans in this salad?

Yes, frozen green beans can be used. Thaw and pat them dry completely before adding them to the salad to avoid excess moisture that can dilute the dressing.

What kind of tomatoes should I use?

Cherry or grape tomatoes are best because they’re sweet, juicy, and hold up well in the salad. Heirloom cherry tomatoes can also add extra flavor and color.

Is this potato salad vegan and gluten-free?

Yes, this recipe is naturally vegan, dairy-free, and gluten-free, making it suitable for a wide range of dietary preferences.

How should I store leftovers?

Store leftover salad in an airtight container in the refrigerator for 3–4 days. For the best flavor, allow it to come to room temperature before serving and refresh with a splash of olive oil and vinegar if needed.

Can I freeze Italian potato salad?

Freezing is not recommended. Potatoes can become grainy and vegetables mushy when thawed. It’s best enjoyed fresh within a few days.

What are the best serving suggestions for this salad?

Serve it alongside grilled chicken, fish, or steak. It also pairs perfectly with Italian bread, grilled sausages, or as part of a summer picnic or barbecue spread.

Can I add extra ingredients to this salad?

Absolutely! Consider adding protein like tuna, white beans, or hard-boiled eggs. You can also add roasted red peppers, artichoke hearts, cucumber, or crumbled feta for extra flavor.

Why is it important to dress the potatoes while they are warm?

Warm potatoes absorb the dressing better, allowing the flavors to penetrate the potatoes for a more flavorful salad. Dressing cold potatoes will result in a less flavorful dish.

Conclusion

Italian potato salad with green beans and tomatoes is everything a summer side dish should be. 

It’s fresh, flavorful, and incredibly satisfying. The combination of tender potatoes, crisp green beans, and juicy tomatoes creates a perfect balance of textures. And that tangy olive oil dressing brings it all together.

This recipe is simple enough for weeknight dinners but impressive enough for special occasions. 

Once you try this Mediterranean-style potato salad, you might never go back to the heavy, mayo-laden versions. It’s lighter, brighter, and so much more refreshing.

I hope you give this Italian green bean and potato salad a try. It’s one of my favorite recipes to make when tomatoes and green beans are at their peak. Your family and friends will love it.

Did you make this recipe? I’d love to hear how it turned out. 

Leave a comment below and share your experience. If you made any fun variations or additions, tell us about those, too. A

nd if you loved this dish, share it with your friends who appreciate good Italian food. 

Happy cooking!