Italian Green Bean Potato Salad with Fresh Herbs and Lemon
A vibrant Mediterranean-inspired potato salad featuring tender new potatoes, crisp-tender green beans, and burst cherry tomatoes dressed in bright lemon and olive oil. Fresh mint and parsley add herbaceous notes while the warm potato technique ensures maximum flavor absorption. Perfect for summer gatherings, potlucks, or as a light lunch alongside grilled meats. The baking soda trick keeps green beans brilliantly colored, and using starchy potato cooking water enhances the overall flavor depth.
Ingredients
- 3 pounds New Red potatoes, medium-sized and uniformYukon Gold1:1vegetarian
similar waxy texture
- ½ cup extra virgin olive oil, good quality, divided
- ½ lemon, zested
- 2 tablespoons lemon juice, freshly squeezed
- ¼ cup sweet onion, diced small
- 2 teaspoons fresh garlic, finely minced
- ¼ cup fresh flat leaf parsley, chopped
- 1 tablespoon brown spicy mustardDijon mustard1:1vegetarian
less heat, more tang
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper, freshly ground
- ½ pound fresh green beans, string, pole or French style
- 1 teaspoon baking soda
- 1 cup cherry tomatoes, each cut in half
- ¼ cup fresh mint, leaves torn
Instructions
- 1
Clean potatoes and place skin-on in 4-5 quart pot with water, bring to boil and cook until fork tender
- 2
Remove cooked potatoes with spider or strainer, cool until handleable then peel with paring knife
- 3
Slice peeled potatoes into thick slices and place in large mixing bowl, drizzle with olive oil
- 4
Reserve potato cooking water for future step
- 5
Mix lemon zest, lemon juice, onion, garlic, parsley, mustard, salt, pepper and olive oil in small bowl
- 6
Add lemon mixture to potatoes and toss, set aside
- 7
Reheat potato water to boiling, add salt and baking soda
- 8
Add green beans and cook until tender but still crisp
- 9
Prepare ice water bath, drain cooked beans and plunge into ice water to stop cooking
- 10
Drain beans and pat dry on paper towels
- 11
Add blanched green beans, cherry tomatoes and torn mint to potatoes and toss
- 12
Taste and adjust seasoning with salt and pepper
- 13
Transfer to serving bowl and drizzle with remaining olive oil before serving
Tips
Use baking soda in the green bean cooking water to maintain bright green color and prevent dulling during blanching.
Reserve potato cooking water for blanching beans - the starch adds subtle flavor and helps seasonings adhere better.
Dress potatoes while still warm to maximize flavor absorption, but add delicate ingredients like tomatoes after cooling.
Good to Know
Refrigerate covered up to 3 days. Best served at room temperature, so remove 30 minutes before serving.
Can be made 1 day ahead. Add tomatoes and mint just before serving to maintain texture and color.
Serve at room temperature or slightly chilled as a side dish. Pairs well with grilled meats or as part of antipasto spread.
Common Mistakes
Don't overdress potatoes initially to avoid soggy salad - add final olive oil just before serving.
Avoid overcooking green beans to prevent mushy texture and color loss.
Don't add tomatoes while potatoes are hot to prevent them from breaking down and becoming mushy.
Substitutions
similar waxy texture
FAQ
Can I make this salad with different types of potatoes?
Yes, waxy potatoes like Yukon Gold work well, but avoid russets as they break apart easily when boiled and dressed.
How long will this potato salad keep in the refrigerator?
The salad keeps well for up to 3 days refrigerated, but add fresh tomatoes and mint just before serving for best texture and flavor.
What if I don't have fresh herbs available?
You can use dried herbs but reduce quantities by half. Fresh herbs really make this dish shine, so consider growing some on a windowsill.