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    Home » Salads » Italian Potato Salad with Green Beans and NO mayo!

    Italian Potato Salad with Green Beans and NO mayo!

    August 7, 2018 , Updated June 17, 2021 Maria 81 Comments

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    A colorful Italian potato salad made with garden fresh cherry tomatoes, green beans and new potatoes, sliced in half.

    This easy-to-make creamy Italian Potato Salad with green beans will quickly become your favorite summer potluck recipe. You are going to love this no mayo potato salad!

    This Italian potato salad is a combination of potatoes, green beans and cherry tomatoes.

    There is no better time than right now to make this summer fresh potato salad as green beans and tomatoes are now in full swing.

    Without a doubt, this is the perfect potato salad! Not only is it great tasting, but it is so convenient! It can be made ahead of time and left on the counter for the flavors to develop or kept in the refrigerator and then brought to room temperature before serving.

    You might be surprised to learn that there is no mayonnaise in this flavorful but light-tasting salad… here’s how to make it!

    A close up shot of bright green string beans, red cherry tomatoes and creamy new potatoes.

    Instructions

    We are going to be boiling the green beans and the potatoes in separate pots.

    So, let’s start by placing whole, unpeeled new potatoes in a large pot of salted cold water. Make sure the potatoes are fully immersed in the water and try to use the same sized potatoes so that they cook evenly.

    Bring the water to a boil, and then turn down the heat and gently simmer the potatoes for about 15-20 minutes or until they become tender. When you can easily insert the tip of a knife into the potatoes, they are done. Remember, we do not want mushy potatoes.

    What are the best potatoes to use for potato salad? Ideally, any potato variety that has a waxy texture works really well in potato salad recipes. Red or fingerling potatoes are some great alternatives to new potatoes.

    While the potatoes are simmering away, let’s bring another pot of salted water to a boil and cook the beans for about 3-4 minutes. I picked really tender green beans from my garden and so they were done in under 2 minutes. The goal is to boil (or steam) them until they become crisp-tender. You can tell when they are done when they become bright green in color. This step is basically a quick blanching of string beans.

    The ingredients used to make the parsley vinaigrette are measures and placed on a wooden board, ready to be mixed together.

    While the potatoes continue to simmer, let’s make a simple parsley vinaigrette by shaking together some olive oil, wine vinegar, minced garlic, parsley, salt and pepper together in a jar.

    By now the potatoes should be ready. Drain them and when they are cool enough to handle, slice in half or in quarters. You can peel off the skin at this point or just leave it on, your choice.

    Place the warm potatoes and crispy green beans in a large bowl and toss gently together with about half of the parsley vinaigrette. Cover and allow the flavors to be absorbed for at least 5 minutes.

    When you are ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon.

    I love to use cherry tomatoes as they provide an element of sweetness to this tasty potato salad.  Feel free to use any type of tomatoes such as beefsteak, heirloom, vine, etc… These are all great options.

    Another reason I used cherry tomatoes is that they are plentiful in my backyard. I just can’t keep up (side note: I am not complaining 🙂  ) I’ve already made two batches of these sun dried cherry tomatoes and I have a funny feeling I need to make a few more!

    As with all recipes, you can easily adapt this recipe to your own personal taste. Red or green onions, celery or peppers are just some of the vegetables that you can easily incorporate in this perfect potato salad that can be enjoyed at room temperature.

    The same goes for the herbs. Italian flat-leaf parsley provides just the right amount of bitterness and totally brightens the overall appearance of this wonderful salad. But this salad is equally delicious with fresh basil.

    An overhead shot of the Italian Potato Salad in a white serving bowl surrounded by cherry tomatoes and parsley.

    Tips

    • season your water properly with salt;
    • use the ratio of 2:1 potatoes to green beans (for example, 2 pounds potatoes to 1 pound green beans);
    • start cooking your potatoes from a pot of cold water to prevent the exterior from becoming mealy;
    • check the vegetables for doneness, use the cooking signals and respect the cooking times;
    • properly strain the vegetables to remove extra moisture;
    • dress the potatoes when they are warm;
    • allow the flavors to marinate together for at least 5 minutes before serving.

    More green beans recipes

    • Steamed Green Beans
    • Stewed Tomato Green Beans

     

    Italian potato salad with green beans and potatoes in a white serving platter.

    Recipe origins

    My mom would refer to this green bean potato salad as “Insalata di fagiolini e patate” and it would be made religiously, a few times a week as soon as those delicate green beans and sun-kissed tomatoes were ready to be picked from our backyard garden. 

    As was mentioned, there are so many variations of this healthy summer salad recipe as every family puts their own spin on it. The one common element is that this was definitely a no mayo potato salad.

    This tasty parsley potato salad makes a wonderful side dish or a nice light dinner. It’s great for potlucks and for serving a large crowd as the recipe can easily be doubled or even tripled.

    Fall in love all over again with garden-fresh produce and make this simple Italian salad!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Italian Potato Salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Italian potato salad with green beans and potatoes in a white serving platter.

     

    Recipe

    Italian potato salad with green beans and potatoes in a white serving platter.

    Italian Potato Salad

    This easy to make creamy Italian Potato salad with green beans will quickly become your favorite summer potluck recipe. You are going to love this no mayo potato salad! 
    4.97 from 27 votes
    Print Save RecipeSaved! Pin Rate
    Course: Salad/Side
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 393kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 pounds small potatoes new or red potatoes
    • 1 teaspoon salt
    • 1 pound string green beans trimmed
    • ½ teaspoon salt
    • 1 cup cherry tomatoes cut in half

    Parsley Vinaigrette:

    • 6 tablespoons olive oil extra virgin
    • 2 tablespoons red wine vinegar
    • 1 clove garlic fresh, minced
    • 1 cup parsley fresh Italian flat-leaf, chopped
    • salt and pepper to taste
    • fresh lemon juice from ½ lemon OPTIONAL

    Instructions

    • In a large pot of cold water, add the potatoes and a teaspoon of salt. 
    • Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.
    • While the potatoes are simmering, bring another pot of water to boil. Add the salt.
    • Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.
    • Drain the green beans and run under cold water to stop the cooking.
    • While the potatoes continue to simmer, combine the ingredients to make the parsley vinaigrette in a small mason jar. Place the screw-top cap and shake together.
    • Drain the potatoes and when cool enough to handle, slice them in half or in quarters. 
    • Place the warm potatoes and crispy green beans in a large bowl and toss together with about half of the parsley vinaigrette. Allow the flavors to be absorbed for at least 5 minutes.  
    • When ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon. 
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 393kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 61mg | Potassium: 1435mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2245IU | Vitamin C: 62mg | Calcium: 89mg | Iron: 4.1mg
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    Filed Under: Salads

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Pamela Ortman

      March 15, 2025 at 6:07 pm

      I would add some crumbled crispy bacon.

      Reply
      • Maria

        March 15, 2025 at 6:17 pm

        Thanks for sharing Pamela! Sounds like a great variation!

        Reply
    2. Chuck

      January 27, 2024 at 3:41 pm

      Maria: Not the right season for this recipe, but out of curiosity, when you refer to green string beans, such as Blue Lake variety, or do you refer to Italian Romano Beans. Unfortunately, Romanos are only available in the Pacific NW during season and I’ve not been able to find them canned, but they are so much tastier that the typical string bean.
      Thanks

      Reply
      • Maria

        March 27, 2024 at 7:49 am

        Thanks for your interest Chuck. The wonderful thing about this recipe is that it is great with any variety of green beans. The texture and flavor will be a little different but the overall taste is amazing. Enjoy!

        Reply
    3. teresa cole

      January 14, 2024 at 4:17 pm

      5 stars
      I serve this as a side and it is a wonderful addition to a plain grilled meat. I have, added red onion, mushrooms, riadted bell peppers…..whatever you have on hand PLUS it is good cold or room temp. I will say, I once used dried parsley flakes…. Not at all the same ss fresh, and could really tell the difference.

      Reply
      • Maria

        January 19, 2024 at 8:48 pm

        Thanks for sharing Teresa! I agree… that’s why I always freeze parsley at the end of summer.

        Reply
    4. Connie

      October 01, 2023 at 9:17 am

      5 stars
      This is a delicious salad! Served it as a side with sweet corn & tomatoes.

      Reply
      • Maria

        October 05, 2023 at 5:17 pm

        Thanks for sharing Connie!

        Reply
        • Vincenza

          May 28, 2025 at 5:18 pm

          5 stars
          Beautiful and delicious! The colors are vibrant and adding 1/2 the dressing to the warm potatoes enhances the flavors so much! Also, the addition of the fresh parsley and lemon juice adds a nice freshness.

        • Maria

          May 30, 2025 at 8:18 am

          So happy to read this Vincenza! Thanks for sharing!

    5. Cheryl Priore

      August 27, 2023 at 12:24 pm

      Do you serve this warm or cold

      Reply
      • Maria

        September 02, 2023 at 10:33 am

        Thanks for your interest Cheryl. I like to serve it at room temperature but the truth is that it is equally delicious hot or cold. It really depends on your preferences. Enjoy!

        Reply
    6. James Gershon

      July 15, 2023 at 4:32 am

      5 stars
      Love this for over 60 years! My Mom made with the flat green beans too. My twist is a tablespoon, or so, of chopped thyme, Sometimes a bit of oregano, whatever I have on hand. And maybe a sprinkling of crispy fried shallots or pancetta. SOOO good 👍

      Reply
    7. Tina

      July 12, 2023 at 3:35 pm

      5 stars
      Absolutely delicious. It’s a keeper .

      Thank you for sharing your recipes .

      Reply
    8. Shirley

      July 08, 2023 at 6:30 pm

      This is a perfect salad ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Maria

        July 09, 2023 at 8:51 pm

        I absolutely agree Shirley! Thanks so much!

        Reply
    9. Susan Davoli

      July 02, 2023 at 3:08 pm

      5 stars
      This has been my go to dish to take for summer get togethers. It’s simple, beautiful and delicious, thank you so much for sharing!

      Reply
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