You’ll be the hero of the potluck when you arrive with this green bean potato salad! Not only is it simple to prepare (ready in 35 minutes) but it is unique, healthy and so flavorful! It is bursting with crowd-pleasing Italian-inspired flavors, vegan-friendly and packed with loads of nutritious veggies including cherry tomatoes, arugula and crisp-tender green beans.

the potato salad on a gray board with a linen towel and large serving spoon

When you need a wow-moment on the picnic table but you don’t have a ton of time, turn to this 35 minute recipe for Italian Green Bean Potato Salad! It is equal parts veggie side dish (more than half of it is veggies) and starchy potato salad- so it’s like two cookout summer salads in one!

Do you love this Italian Potato Salad with Green Beans? Try our Favorite Green Beans Recipe, Italian Pasta Salad and Oil and Vinegar Potato Salad next!

Ingredients

the potato salad with text overlay
  • Red Potatoes: Scrub the potatoes and cut them into halves or quarters, about 1-inch chunks.
  • Green Beans: These will need to be trimmed and cut into 1 or 2 inch lengths, to make them easier to stir into the potatoes.
  • Arugula: Fresh arugula greens adds spicy peppery flavor and fresh greenery to the salad.
  • Cherry Tomatoes: For color, sweetness and added veggie servings.
  • Olives: If you can find Italian olives, they’re my preference in Italian potato salad, but lately I have only been able to find Greek olives (like kalamata or calamata) where I’ve been shopping. Either work, but if given the choice we suggest Italian. Remove the pits and chop or slice.
  • Red Onion: Minced
  • Basil and Parsley: To season. You can also use fresh or dried oregano.
  • For The Dressing: The dressing is a simple olive oil and vinegar dressing. I use red wine vinegar for the bright acidity. It’s seasoned with garlic, kosher salt and freshly ground black pepper.

How To Make Green Bean Potato Salad

the potatoes steaming in the pot with the lid on
Step 1. Steam the potatoes, covered, for 10 minutes.

Step 1: Steam Potatoes

First set up the pot with the steamer basket and an inch or so of water. Bring it to a boil over high heat. When it boils, add in your potatoes, cover with the lid and let the potatoes steam for 10 minutes.

add the green beans on top and then place the lid back on to let them steam together for another 3 or 4 minutes
Step 2. Add the green beans on top and then place the lid back on to let them steam together for another 3 or 4 minutes

Step 2: Add the Green Beans To The Pot

Next the green beans can be layered right on top of the potatoes. Cover and let them steam together for 3 to 4 minutes, or until the green beans are crisp tender and the potatoes are fork tender.

stirring the potatoes and green beans into the dressing
Step 4. Add the hot steamed green beans and potatoes, toss well and let them cool in the dressing.

Step 4: Stir the Potatoes and Green Beans with Dressing

Toss the hot potatoes and beans with the dressing and let them cool for about 10 minutes. This can be done up to 12 hours ahead if kept refrigerated.

adding in the rest of the salad ingredients

Step 5: Add Remaining Ingredients

Once the potatoes and green beans have cooled a little and absorbed the dressing, you can add in the remaining ingredients. Add in the arugula, cherry tomatoes, onions, olives, parsley and basil. Toss everything well and serve immediately.

a close up of the potato salad with green beans in a white bowl from overhead

Serving Suggestions For Potato Salad with Green Beans

Pair it with Grilled Lamb Burgers, grilled boneless chicken thighs or another protein of your choice with our garlic marinade. Finish off the meal with Watermelon Sorbet or Flag Cake with Berries for Memorial Day or the Fourth of July. If it isn’t warm out, it also goes great with comfort foods like Italian Meatloaf or Slow Roasted Pork Shoulder.

Make Ahead Notes

Food Scinece Note: While leftovers of this salad are totally delicious, the vinegar in the dressing will make your green beans go a bit dull. I’ve come up with a simple hack to keep the green beans looking beautiful, even if you want to prep this ahead!

  1. If you are planning to make this in advance, omit the red wine vinegar and the arugula. Follow the rest of the instructions for the recipe.
  2. Store the potato green bean salad in the bowl with plastic wrap over it in the fridge up to 24 hours in advance.
  3. Before serving, let it come to room temp for about 20 minutes, tossing to coat (this will help the olive oil come back to temp.) Then drizzle on the vinegar and toss well. Then add in the arugula and toss again before serving.

Leftovers: Keep leftovers in an airtight container in the fridge up to three days. Bring to room temp for 20 to 40 minutes before serving, and toss well to moisten the potatoes and green beans before serving.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the potato salad with green beans in a white bowl

Italian Potato Salad with Green Beans


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5 from 1 review

  • Author: Katie Webster
  • Total Time: 35 mins
  • Yield: 10 cups 1x
  • Diet: Vegetarian

Description

You’ll be the hero of the potluck when you arrive with this potato salad with green beans! Not only is it simple to prepare (ready in 35 minutes) but it is unique, healthy and so flavorful! It is bursting with crowd-pleasing Italian-inspired flavors, vegan-friendly and packed with loads of nutritious veggies including cherry tomatoes, arugula and crisp-tender green beans.


Ingredients

Units Scale
  • 2 pounds small red-skinned potatoes, scrubbed cut into 1-inch chunks (8 cups)
  • 2 cups green beans, trimmed and cut into 2-inch lengths
  • 1 clove garlic, minced
  • 2 teaspoons coarse kosher salt, divided
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 cups loosely packed fresh arugula leaves
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup sliced pitted Italian black olives, optional
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely chopped fresh basil leaves
  • 2 tablespoons minced parsley

Instructions

  1. Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam 10 minutes.
  2. Remove lid, add on the green beans and continue steaming until the potatoes are tender when pierced with a fork and the green beans are fork tender, 3 to 4 minutes.
  3. Meanwhile, sprinkle ½ teaspoon salt over the minced garlic, and mash with the side of a Chef’s knife until a paste forms. Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar and pepper.
  4. Add the potatoes and green beans to the dressing and toss to coat. Let sit 10 to 20 minutes, tossing occasionally.
  5. Add arugula, tomatoes, olives (if using), red onion, basil and parsley and toss to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.

Notes

Leftovers: Keep leftovers in an airtight container in the fridge up to three days. Bring to room temp for 20 to 40 minutes before serving, and toss well to moisten the potatoes and green beans before enjoying.

Make Ahead: While leftovers of this salad are totally delicious, the vinegar in the dressing will make your green beans go a bit dull. If you want to prep this ahead do the following:

  1. Omit the red wine vinegar and the arugula but follow the rest of the instructions for the recipe. Store in the bowl with plastic wrap over it in the fridge up to 24 hours in advance.
  2. Before serving, let the potato salad come to room temp for about 20 minutes, tossing to coat (this will help the olive oil come back to temp.) Then drizzle on the vinegar and toss well. Then add in the arugula and toss again before serving.

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 179 calories
  • Sugar: 2 g
  • Fat: 8 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 3 g