Italian Potato Salad
Toss tender boiled potatoes, crisp green beans, cherry tomatoes, and sliced red onion with a bright, zesty vinaigrette. Serve at room temperature or let it chill for an hour for even more flavor.
Servings: 4 servings
Ingredients
- 1/3 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 garlic clove minced
- 2 tbsp fresh basil roughly chopped
- 3 yellow potatoes peeled, boiled and roughly chopped
- 1 cup green beans roughly chopped and blanched
- 1 cup cherry tomatoes roughly chopped
- 1/2 cup red onion sliced
- 1 tsp salt
- 1 tsp dried oregano
- red pepper flakes to garnish, optional
Instructions
- Peel the potatoes and cut them into bite-sized pieces. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside to cool.Meanwhile, bring a separate pot of water to a boil. Add the green beans and blanch for 2 minutes, then drain immediately. Set aside and allow the beans to cool.Let both the potatoes and beans cool while you prepare the remaining ingredients.
- Next, chop and prepare your garlic, basil, tomatoes, and red onion.
- In a medium sized mixing bowl, add the potatoes, beans, garlic, basil, tomatoes, red onion, olive oil, red wine vinegar, salt and dried oregano.
- Mix the ingredients together really well ensuring the dressing coats everything evenly.
- Transfer to a serving dish and garnish with red pepper flakes if desired and enjoy.
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 599mg | Potassium: 856mg | Fiber: 5g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 45mg | Calcium: 50mg | Iron: 2mg
