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Italian Green Bean and Potato Salad


  • 2 pounds red potatoes, skin on
  • ¾ pound fresh green beans, trimmed and cut into 1-inch pieces
  • 2 Tablespoons olive oil for blanching
  • ½ cup thinly sliced red onion
  • 2 hard-boiled eggs, grated
  • Dressing
  • ½ cup extra-virgin olive oil
  • ¼ cup mayonnaise
  • Juice of ½ lemon
  • 1 Tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Place the potatoes in a pot and cover with water. Bring to a boil uncovered. Simmer 20 to 25 minutes until very tender when pierced with a knife. Carefully drain and allow to cool. Peel and cut the potatoes into ½-inch dice.

Blanch the beans for 4 to 8 minutes in a pot of water with a pinch of salt and the 2 Tablespoons olive oil. Drain and rinse the beans in cold water. Drain well again. Toss with the potatoes, onions, and eggs.

Prepare the dressing and toss the salad.

Makes 6 servings