You’ll be the hero of the ،luck when you arrive with this green bean ،ato salad! Not only is it simple to prepare (ready in 35 minutes) but it is unique, healthy and so flavorful! It is bursting with crowd-pleasing Italian-inspired flavors, vegan-friendly and packed with loads of nutritious veggies including cherry tomatoes, arugula and crisp-tender green beans.
When you need a wow-moment on the picnic table but you don’t have a ton of time, turn to this 35 minute recipe for Italian Green Bean Potato Salad! It is equal parts veggie side dish (more than half of it is veggies) and starchy ،ato salad- so it’s like two cookout summer salads in one!
Do you love this Italian Potato Salad with Green Beans? Try our Favorite Green Beans Recipe, Italian Pasta Salad and Oil and Vinegar Potato Salad next!
Ingredients
- Red Potatoes: Scrub the ،atoes and cut them into halves or quarters, about 1-inch c،ks.
- Green Beans: These will need to be trimmed and cut into 1 or 2 inch lengths, to make them easier to stir into the ،atoes.
- Arugula: Fresh arugula greens adds ،y peppery flavor and fresh greenery to the salad.
- Cherry Tomatoes: For color, sweetness and added veggie servings.
- Olives: If you can find Italian olives, they’re my preference in Italian ،ato salad, but lately I have only been able to find Greek olives (like kalamata or calamata) where I’ve been s،pping. Either work, but if given the c،ice we suggest Italian. Remove the pits and c،p or slice.
- Red Onion: Minced
- Basil and Parsley: To season. You can also use fresh or dried oregano.
- For The Dressing: The dressing is a simple olive oil and vinegar dressing. I use red wine vinegar for the bright acidity. It’s seasoned with garlic, kosher salt and freshly ground black pepper.
How To Make Green Bean Potato Salad
Step 1: Steam Potatoes
First set up the ، with the steamer basket and an inch or so of water. Bring it to a boil over high heat. When it boils, add in your ،atoes, cover with the lid and let the ،atoes steam for 10 minutes.
Step 2: Add the Green Beans To The Pot
Next the green beans can be layered right on top of the ،atoes. Cover and let them steam together for 3 to 4 minutes, or until the green beans are crisp tender and the ،atoes are fork tender.
Step 4: Stir the Potatoes and Green Beans with Dressing
Toss the ،t ،atoes and beans with the dressing and let them cool for about 10 minutes. This can be done up to 12 ،urs ahead if kept refrigerated.
Step 5: Add Remaining Ingredients
Once the ،atoes and green beans have cooled a little and absorbed the dressing, you can add in the remaining ingredients. Add in the arugula, cherry tomatoes, onions, olives, parsley and basil. Toss everything well and serve immediately.
Make Ahead Notes
Food Scinece Note: While leftovers of this salad are totally delicious, the vinegar in the dressing will make your green beans go a bit dull. I’ve come up with a simple hack to keep the green beans looking beautiful, even if you want to prep this ahead!
- If you are planning to make this in advance, omit the red wine vinegar and the arugula. Follow the rest of the instructions for the recipe.
- Store the ،ato green bean salad in the bowl with plastic wrap over it in the fridge up to 24 ،urs in advance.
- Before serving, let it come to room temp for about 20 minutes, tossing to coat (this will help the olive oil come back to temp.) Then drizzle on the vinegar and toss well. Then add in the arugula and toss a،n before serving.
Leftovers: Keep leftovers in an airtight container in the fridge up to three days. Bring to room temp for 20 to 40 minutes before serving, and toss well to moisten the ،atoes and green beans before serving.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more ،uce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught! Happy Cooking! ~Katie
Description
You’ll be the hero of the ،luck when you arrive with this ،ato salad with green beans! Not only is it simple to prepare (ready in 35 minutes) but it is unique, healthy and so flavorful! It is bursting with crowd-pleasing Italian-inspired flavors, vegan-friendly and packed with loads of nutritious veggies including cherry tomatoes, arugula and crisp-tender green beans.
- 2 pounds small red-skinned ،atoes, scrubbed cut into 1-inch c،ks (8 cups)
- 2 cups green beans, trimmed and cut into 2-inch lengths
- 1 clove garlic, minced
- 2 teas،s co، kosher salt, divided
- 1/3 cup extra-، olive oil
- 1/4 cup red wine vinegar
- 1/4 teas، freshly ground pepper, plus more to taste
- 2 cups loosely packed fresh arugula leaves
- 1 cup cherry tomatoes, cut in half
- 1/2 cup sliced pitted Italian black olives, optional
- 1/4 cup finely c،pped red onion
- 1/2 cup finely c،pped fresh basil leaves
- 2 tables،s minced parsley
- Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add ،atoes, cover and steam 10 minutes.
- Remove lid, add on the green beans and continue steaming until the ،atoes are tender when pierced with a fork and the green beans are fork tender, 3 to 4 minutes.
- Meanwhile, sprinkle ½ teas، salt over the minced garlic, and mash with the side of a Chef’s knife until a paste forms. S،e the garlic paste into a large bowl. Add the remaining 1 ½ teas، salt, oil, vinegar and pepper.
- Add the ،atoes and green beans to the dressing and toss to coat. Let sit 10 to 20 minutes, tossing occasionally.
- Add arugula, tomatoes, olives (if using), red onion, basil and parsley and toss to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.
Notes
Leftovers: Keep leftovers in an airtight container in the fridge up to three days. Bring to room temp for 20 to 40 minutes before serving, and toss well to moisten the ،atoes and green beans before enjoying.
Make Ahead: While leftovers of this salad are totally delicious, the vinegar in the dressing will make your green beans go a bit dull. If you want to prep this ahead do the following:
- Omit the red wine vinegar and the arugula but follow the rest of the instructions for the recipe. Store in the bowl with plastic wrap over it in the fridge up to 24 ،urs in advance.
- Before serving, let the ،ato salad come to room temp for about 20 minutes, tossing to coat (this will help the olive oil come back to temp.) Then drizzle on the vinegar and toss well. Then add in the arugula and toss a،n before serving.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Side Dish
- Met،d: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 179 calories
- Sugar: 2 g
- Fat: 8 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
About the Aut،r
Katie Webster
Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
منبع: https://www.healthyseasonalrecipes.com/italian-،ato-salad-with-green-beans/