Italian Potato Salad with Green Beans and Fresh Basil Recipe
A vibrant and fresh Italian Potato Salad featuring tender baby potatoes and crisp green beans tossed in a tangy red wine vinegar and garlic dressing, enhanced with fresh basil and red onions. This salad is perfect as a light side dish or a flavorful appetizer, served at room temperature to highlight its bright, herbaceous flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 lbs baby potatoes (or Yukon Gold or red skin, halved)
- ½ lb green beans (ends trimmed)
- ½ small red onion (very thinly sliced)
- 1 cup fresh basil leaves (torn)
Dressing
- 1 garlic clove (grated or very finely minced)
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- Freshly ground black pepper (to taste)
- Salt (to taste)
Instructions
- Cook the Potatoes and Green Beans: Place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over medium-high heat.
- Prepare Ice Bath: While waiting for the water to boil, prepare an ice bath and set it aside for blanching the green beans.
- Blanch Green Beans: Once the water reaches a boil, add the green beans and cook for 2–3 minutes until tender but still crisp. Use a wide spider strainer to remove the beans carefully without disturbing the potatoes, and immediately transfer them to the ice bath to stop cooking. Let cool completely, then drain and pat dry.
- Finish Cooking Potatoes: Continue cooking the potatoes until they are fork-tender, about 10–15 minutes depending on their size. Drain the potatoes and let them steam in a colander for 5–10 minutes to allow excess moisture to evaporate.
- Make the Dressing: While the potatoes are steaming, whisk together the grated garlic, red wine vinegar, and extra virgin olive oil in a large bowl. Season with salt and freshly ground black pepper to taste. Add the very thinly sliced red onions to the dressing and let them marinate for about 5 minutes.
- Assemble the Salad: While the potatoes are still warm, add them to the bowl along with the blanched green beans. Toss gently until everything is well coated in the dressing. Taste and adjust seasoning as needed.
- Add Basil and Toss: Add three-quarters of the torn fresh basil leaves to the salad and toss again to distribute the flavor evenly.
- Serve: Transfer the salad to a serving bowl or platter. Garnish with the remaining basil and serve at room temperature to enjoy the full flavor of this Italian classic.
Notes
- Use baby potatoes or Yukon Gold/red skin potatoes for the best texture and flavor.
- Be careful not to overcook the green beans; they should remain crisp.
- The potatoes should be warm when mixed with the dressing to better absorb flavors.
- This salad can be made a few hours ahead of time; allow it to come to room temperature before serving.
- Adjust the amount of garlic and vinegar according to your taste preferences.