Italian green bean salad with potatoes

Italian Green Bean Salad with Potatoes is a delicious and nutritious recipe that brings together the vibrant flavors of recipes found throughout the Mediterranean. This salad features tender green beans and creamy new potatoes, which are topped with juicy cherry tomatoes, pungent onions and briny olives.

And seasoned with a blend of red wine, vinegar, fresh lemon juice, olive oil and spices, it makes a fresh and nutritious option for any meal. Perfect as a side dish or a light main course, this Italian-inspired salad is not only delicious but also packed with vitamins and minerals, making it a great healthy choice for any occasion.

Why is potato salad called salad?

Potato salad is called a “salad” because it consists of a mixture of ingredients, typically potatoes, vegetables, and a dressing, that are combined and served cold or at room temperature. The word salad traditionally refers to a recipe of mixed ingredients, often served cold, and is not limited to leafy greens. The potatoes in potato salad serve as the main ingredient, much like green salads, with additional ingredients such as lettuce, herbs, onions, and seasonings that enhance the dish.

What’s the difference between green beans and Italian beans?

Green beans and Italian beans differ primarily in their shape and texture. Green beans, also known as string beans or snap beans, are thin, cylindrical, and spindle-shaped. They are commonly used in a variety of recipes and can be steamed, boiled, roasted, or eaten raw. Italian beans, often called just beans, are flatter than green beans and have a meatier texture and a slightly sweeter flavor. Italian beans are often used in Mediterranean recipes. They are prepared in the same way as green beans, but are cooked particularly slowly, which enhances their flavor and tenderness.

Why are they called Italian green beans?

What are Italian cut green beans?

How to make Italian green bean salad with potatoes step by step instruction

Ingredients

• Green Beans
• Potatoes
• Cherry Tomatoes
• Red Onion
• Olives
• Capers
• Fresh Parsley
• Fresh Basil
• Garlic
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Lemon Juice
• Dijon Mustard
• Salt
• Black Pepper
• Optional:
• Grated Parmesan Cheese
• Pine Nuts

Instruction

Prepare the Vegetables:

Sort and shred the green beans: First, wash the green beans, cut off the ends and cut them into 2-inch pieces.

Prepare the potatoes: Wash the potatoes well, and if using small new potatoes, cut them in half or quarters depending on their size. Reserve the bite-size pieces.

Cook the Potatoes:

Bring a large pot of salted water to a boil. When the potatoes are cooked, it will help to season them.

Add the potatoes to the boiling water. Cook until they are soft when pierced with a fork, about 15-20 minutes. Cook them a little undercooked to avoid them becoming too mushy.

Using a slotted spoon, remove the potatoes from the pot and transfer them to a larger bowl. Let them cool for a few minutes.

Cook the Green Beans:

Add the green beans to the same pot of boiling water.

Cook the green beans until tender-crisp, about 3-5 minutes.

Drain the green beans and immediately rinse them in cold water.

Use ice to stop the cooking process as it helps them retain their green color.

Add the green beans to the bowl with the potatoes

Prepare the Other Vegetables and Herbs:

Cherry tomatoes: Wash the cherry tomatoes first, then cut them into halves.

Red onion: Cut the red onion into thin slices.

Olives: If the olives are not already prepared, then grind them and cut them into halves.

Capers: Strain the capers.

Herbs: Chop fresh parsley and basil

Make the Dressing:

In a bowl, whisk together extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt and pepper. Season with salt and pepper to taste.

Assemble the Salad:

Add the cherry tomatoes, red onion, olives, capers, parsley, and basil to the bowl with the potato beans.

Gently mix everything to coat evenly with the prepared dressing.

Taste and Adjust Seasoning:

Taste the salad and add more salt if needed and adjust the seasoning with pepper.

Optional Garnishes:

If you like, sprinkle some grated Parmesan cheese over the salad for added flavor.

Toast the pine nuts in a dry skillet over high heat until golden and fragrant. Then sprinkle them over the salad

Chill and Serve:

Let the salad rest for at least 15 minutes to allow the flavors to meld together. This will enhance the flavor.

The salad can also be made ahead of time and refrigerated until ready to serve.

Serve

Serve the salad cold or at room temperature. It is the perfect side dish for grilled meats or a light, fresh main course.

Now enjoy your Italian Green Beans with Potatoes

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