Thursday, May 31, 2012

Italian Potato and Green Bean Salad

Italian Potato Salad with Green Beans
This Italian Potato & Green Bean Salad is a far cry from the gloppy mayonnaise version we’re all used to seeing on the picnic table this time of the year.  In this version tender crisp green beans and potatoes are tossed in garlicky lemon vinaigrette to add a new twist.  My mother made a very similar version to this and I remember loving the tangy dressing.  My daughter hates potato salad but after coaxing her to try this version, she's a huge fan.  It’s great with anything you’ve got on the grill.  But I don’t even wait for a picnic.  This salad serves as a side dish is on my table more often than I can count throughout the year.  Yes, it’s really that good.

Italian Potato & Green Bean Salad
Prep time: 10 min
Cook time:  20 min

Ingredients list

  • 1 lb fresh green beans, with the stem ends removed
  • 1 ½ lbs baby red skin potatoes, (halved or quartered depending on size)
  • 1 clove of garlic, grated
  • 2 tbsp red wine vinegar
  • 1 tsp spicy brown mustard
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 lemon, the juice and zest
  • 3 tbsp olive oil
  • 2 scallions chopped into small pieces
  • 10 sundried tomatoes, cut into ribbons

Video Tutorial: 


  1. To make the dressing whisk together all of the dressing ingredients except for the olive oil, sundried tomatoes and scallions. 
  2. Once all of these ingredients are mixed well, slowly stream in the olive oil as you continue whisking to emulsify then stir in the scallions and sundried tomatoes and set this aside.
  3. Add the potatoes to a large pot of salted water and bring them up to a boil.  Cook them for 15-20 minutes depending on size or until they are fork tender but don’t overcook them or they will fall apart. 
  4. Add the green beans to the pot with the potatoes during the last 4 minutes of cooking. 
  5. When the potatoes are fork tender drain everything and place into a large shallow bowl to cool down for a minute or two then pour over the dressing, toss everything together and serve. 

Notes: If you don’t want to make the dressing yourself you can substitute about ½ cup of your favorite Italian dressing but make sure it’s gluten free.   

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