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Italian Potato Salad

Suzy Karadsheh
Italian potato salad swaps rich mayonnaise for bright, fresh, and briny flavor and classic Mediterranean staples. It’s great served a few minutes after preparing, but the flavors are even better if you’d let the salad sit for a few hours to marinate.
Prep Time 10 minutes
Cook Time 12 minutes
Resting time (optional) 30 minutes
Total Time 22 minutes
Course entre, side salad, starter
Cuisine Italian, Mediterranean
Servings 6 People
Calories 338.8 kcal



  • 1 garlic clove minced
  • ¼ Cup red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes optional
  • Kosher salt
  • Black pepper
  • ½ Cup extra virgin olive oil

For The Salad

  • 2 Pounds baby potatoes halved
  • Kosher salt
  • 12 Ounces green beans trimmed
  • 2 Cups cherry tomatoes halved
  • 1 Small red onion or 2 small shallots halved and thinly sliced
  • ¾ Cups pitted Castelvetrano olives halved
  • ¼ Cups coarsely chopped parsley


  • 1) Prepare the dressing. In a small bowl, whisk together the garlic, vinegar, oregano, and red pepper flakes (if using). Season with a big pinch (about ½ teaspoon) of salt and pepper. Pour in the olive oil, whisking vigorously until emulsified. Set aside for now.
    2) Cook the potatoes. In a medium saucepan, cover the potatoes a couple of inches of water and set over medium-high heat. When the water is boiling, season liberally with salt. Boil until the potatoes are easily pierced with a fork, 10 to 15 minutes. Use a slotted spoon to transfer them to a large bowl to cool, leaving the boiling water on the stove.
    3) Blanch the green beans. Prepare an ice bath and set it next to your sink. Drop the green beans in the boiling water until just tender but still snappy, about 2 to 3 minutes, then drain and transfer to the ice bath to stop them from cooking further.
    4) Mix and dress. Add the potatoes and green beans to a large serving bowl. Add the tomatoes, onions, olives, and parsley. Pour the dressing all over the salad and gently toss to combine. Taste and adjust seasoning to your liking.
    5) Rest and serve. For best flavor, allow the salad to rest at room temperature for about 30 minutes. Or, cover and refrigerate for up to 2 days, allowing it to come to room temperature before serving.


  • If you don’t have a slotted spoon, add the green beans in with the potatoes in the last couple of minutes of cooking. Drain everything together, then use tongs to transfer the green beans to the ice bath.
sponsored by the Mediterranean supermarket 
Keyword italian, Salad