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Italian Potato Salad Recipe

Servings: 6
Author: Pamela

Ingredients

  • 1 pound small red new potatoes or Yukon Gold potatoes halved
  • Kosher salt
  • 1 pound green beans trimmed and cut into 2-inch pieces
  • 2 large tomatoes chopped
  • ½ small red onion thinly sliced and soaked in ice water to remove strong onion flavor, if desired
  • 1 clove garlic crushed
  • ¼ cup thinly sliced basil leaves
  • ¼ cup unrefined cold pressed, extra virgin olive oil
  • 2 Tablespoons red wine vinegar

Instructions

  • Place potatoes in a large pot and cover with cold water. Add a few teaspoons of salt and bring to a boil. Lower heat to a simmer and cook potatoes until tender, about 15 minutes (more or less depending on the size of the potatoes.) Drain potatoes and transfer to a serving bowl.
  • Prepare an ice water bath in a large bowl. Bring a separate pot of salted water to a boil and add green beans. Cook uncovered until crisp tender, about 3-4 minutes. Drain and immediately plunge beans into the ice water bath. When completely cool, drain the beans and pat dry. Add to the potatoes.
  • Add remaining ingredients to the serving bowl and toss to coat. Season well with salt and pepper.

Notes

Alternatively, instead of garlic, basil, oil and vinegar, substitute a few dollops of pesto and toss to combine.
You can also add some olives, a few tablespoons of capers or slivered roasted red peppers.