Italian Potato and Green Bean Salad

Insalata di Patate e Fagiolini

A classic Italian potato and green bean salad dressed simply with olive oil, garlic, and herbs, served warm or at room temperature as a rustic contorno.

Serves

8–10 people

Ingredients

2½ lbs Yukon Gold potatoes

1 lb fresh green beans, trimmed

3 tbsp extra virgin olive oil

1 small garlic clove, finely minced

2 tbsp fresh parsley, chopped

1 tbsp fresh lemon juice (optional but nice)

½ tsp kosher salt

½ tsp fresh cracked black pepper

Optional additions (common Italian variations)

• thin sliced red onion

• capers

• flaked tuna

Preparation

1. Cook the potatoes

Place whole potatoes in salted water and bring to a boil.

Cook 20–25 minutes until tender but not falling apart.

Drain and allow to cool slightly.

Peel if desired, then cut into large rustic chunks.

2. Cook the green beans

Bring a pot of salted water to a boil.

Cook green beans 4–5 minutes until just tender but still bright green.

Drain and rinse briefly with cool water to stop the cooking.

Cut into 2-inch pieces.

3. Make the dressing

In a small bowl combine:

olive oil

garlic

salt

pepper

lemon juice

Whisk lightly.

4. Assemble

Place potatoes and green beans in a large bowl.

Pour the dressing over while the potatoes are still slightly warm.

Add parsley and toss gently so the potatoes absorb the oil.

Taste and adjust seasoning.

Serving

Serve slightly warm or at room temperature.

This salad pairs beautifully with:

• roasted chicken

• grilled fish

• porchetta

• osso buco

Tableware Suggestion

Serve in a wide ceramic serving bowl so the potatoes and beans spread out and the olive oil dressing lightly coats everything without pooling.