In just 15 minutes, this Italian Potatoes and Green Beans Salad comes together as a vibrant, Italian-style side dish made with tender baby potatoes and fresh green beans, tossed while still warm in extra-virgin olive oil, sea salt, and the mild sweetness of finely chopped shallot.
It’s the kind of effortless recipe that works just as well for a weeknight dinner, potluck, or even a holiday gathering.
This simple green bean and potato recipe is my grandmother's classic. Unlike my oven-baked Curried Potatoes And Carrots, this dish comes together quickly on the stove, seasoned with good-quality extra-virgin olive oil and a touch of salt.
It's delicious, super easy to make for a weeknight dinner, yet impressive enough for gatherings. Let's make it!
Why You'll Love This Recipe
- Quick & Easy: Minimal prep and short cooking time make it ideal for busy weeknights or a casual Sunday dinner.
- Pairs with Anything: From roasted chicken to seafood, this easy side dish is the perfect complement to any main dish.
- Great for Gatherings: This dish travels well, making it perfect for potlucks, picnics, or holiday dinners next to my Brie Stuffed-Roast Chicken or Spanish Pesto Chicken Thighs, to name a few.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
You only need a few simple ingredients to make this green beans and potatoes recipe.
- Baby Potatoes: I used Honey Gold mini potatoes, halved for even cooking. For potato lovers, try my Sausage Rapini Pasta as well.
- Fresh String Beans: Use trimmed green beans or haricot vert (haricots verts) for a more delicate bite. Avoid canned green beans for the best texture.
- Shallot: Finely chopped for a subtle sweetness. It creates a similar mellow onion flavor as in my Healthy Chicken Salad.
- Extra Virgin Olive Oil: Coats the tender potatoes and tender green beans beautifully, bringing everything together.
- Fine Sea Salt: The only thing you really need for seasoning.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Boil the Vegetables: In a large pot, bring salted water to a boil. Add the potatoes and cook over medium heat until just tender. At the 4th minute mark, when potatoes have about 6 minutes left, add the trimmed green beans. Continue cooking until both the tender potatoes and tender green beans are ready.
Step Two (Picture 2 above) - Drain Immediately: Drain well and immediately transfer to a large bowl with the chopped shallot while still piping hot.
Step Three (Picture 3 above) - Dress & Serve: Drizzle with extra virgin olive oil, season with sea salt, and toss to coat. Serve and enjoy!
Top Tips
- Half the Bite-Sized Potatoes: Cutting them in half shortens the cook time and cooks them more evenly.
- Half the Fresh Green Beans: Smaller pieces cook through quicker and are more fork-friendly in this potatoes and green bean salad. They’ll distribute more evenly throughout the salad and create a better presentation.
- Season the Veggies While Hot: Coating the vegetables with olive oil and fine sea salt while they’re still piping hot helps them absorb the flavors more deeply, creating a silky, even coating that locks in moisture. It also makes seasonings stick better and releases the oil’s rich aroma for a more flavorful, aromatic dish. Plus, it makes the dish smell incredible right before serving.
- Use a Good Quality Extra Virgin Olive Oil: Try one that's smooth, fruity, and slightly peppery.
Variations & Substitutions
- Switch up the Potatoes: Try russet potatoes (especially if you have leftovers from making my Sausage Broccoli Rabe Pasta With Potatoes), or a mix for different textures. Yukon gold, new potatoes, or red potatoes are excellent substitutes. Make sure to quarter them if using larger potatoes.
- Add Heat: A sprinkle of red pepper flakes can give it a little heat, or try some freshly ground black pepper.
- Add Fresh Herbs: Stir in some finely chopped parsley.
- Dried Herbs: Try a little bit of oregano, thyme, rosemary, basil, or even dried parsley to change up the flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. This salad tastes great cold, at room temperature, or gently reheated on the stove top over medium-low heat.
Double the ingredients if you need to make a big bowl for a larger crowd.
More Potato Recipes To Try Next
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📖 Recipe
Italian Potatoes And Green Beans Salad
Mariska RamondinoEquipment
- 1 large pot for boiling the vegetables
- 1 colander for draining the veggies
- 1 Large mixing bowl for tossing all the ingredients
- wooden spoons for tossing and serving
Ingredients
- 1 pound 8 ounces baby potatoes, washed and cut in half 675 grams
- 8 ounces green beans, washed, trimmed, and cut in half 225 grams
- 1 small shallot, finely chopped about 1.4 ounces (40 grams)
- 4 tablespoons extra virgin olive oil
- Sea salt to taste
Instructions
- Fill a large pot with salted water and bring it to a boil. While the water heats, wash the produce, cut potatoes in half, and trim the green beans for a head start.1 pound 8 ounces baby potatoes, washed and cut in half, 8 ounces green beans, washed, trimmed, and cut in half
- Once the water boils, place the potatoes into the pot and cook for about 10 minutes or until tender.
- Four minutes into boiling time, add the green beans and let them cook together with the potatoes for about 6 minutes or until tender. The green beans should be ready when the potatoes are tender enough.
- While the vegetables are boiling, peel and finely chop the shallot and place it in a large mixing bowl.1 small shallot, finely chopped
- When potatoes and green beans are fully cooked, immediately drain them and add them to the bowl with the onions while still piping hot.
- Coat with 3 to 4 tablespoons of olive oil, toss and salt to taste. Allow the flavors of the olive oil to coat the veggies while still hot. Serve and enjoy!4 tablespoons extra virgin olive oil, Sea salt to taste
Notes
- Save Time: While the water comes to a boil, wash and cut the vegetables. Meanwhile, finely chop the onion to save time.
- Olive Oil: Infuse the olive oil with the cooked vegetables while still piping hot. Mix well, taste, and adjust seasoning as needed.
- Storage: Leftovers can be refrigerated for up to 3 days. It tastes equally delicious at room temperature or cold.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
Cooking the vegetables together saves time, and adding the green beans a bit later ensures they stay tender yet crisp. Enjoy!