| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound green beans, trimmed and halved crosswise
- 2 pounds small (not baby) red potatoes
- 1/2 small red onion, thinly sliced into half-moons
- 4 vine-ripe tomatoes, cut into 1-inch chunks
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- Generous pinch dried basil
- Salt and pepper
- Handful fresh basil leaves, torn, for garnish
Instructions
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 232 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 591 mg |
Reviews
This is the best potato salad I have made in a long time. I did steam both the beans and the potatoes, and used yellow potatoes, but otherwise followed the recipe.
I make this all the time. NOT a fan of Mayo Potato Salad, actually I don’t like Mayo on anything, Took this to my neighbors for a BBQ. Forgot to take the leftovers home, A clean bowl was returned the next day. I shared this recipe with them. LET LOVED IT!!!
I made this Saturday and I really enjoyed it as did my whole family. I rarely eat potatoes so it was a real treat I made it exactly as written. I really, really, really wish it gave nutritional values. I will figure it out myself before I make it again. And I will make it again. It was so good!
I absolutely love this!! Didn’t change a thing and it was amazing!
I am an Italian American and this is something that my mother would make all the time . I love the addition of fresh tomatoes and basil as my mother did not do that. We would have it with grilled meats in the summer and it’s a nice go to recipe not using a mayonnaise-based salad . The leftovers are great too.
I agree with this is a good basic recipe. I added some Kalamata olives and capers. I also added some Dijon mustard to the dressing. But isn’t that what recipes are for? To add your personal touch.
Very light and refreshing
This is a basic ‘no recipe’ recipe. It’s a starting point to use your imagination. I left out the potatoes bc our meal is heavy enough, used just string beans and red onions. I gussied it up a bit with some garlic powder, and I used dried oregano (imported from Italy, so good) instead of dried basil which I do not like. Had fresh basil in garden, ended with that per recipe. I would definitely make this with cannellini beans in place of potatoes as another option, or sliced mushrooms, or both, and capers. The recipe is a blank canvas, so why not.
Delicious! I wholeheartedly agree with the previous reviewer—healthy, refreshing take on potato salad. The dressing is divine. This would be a wonderful dish to bring to a potluck.
Wonderful, refreshing, healthy potato salad. Loved it!