Green Bean and Potato Salad

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Naples Green Bean and Potato Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A favorite salad, originally from “Naples at the Table” called Insalata di Fagiolini e Patate. Make this when fresh green beans are abundant.  It makes a wonderful picnic salad and can be doubled and tripled for a crowd. Our neighbors love this salad at the yearly neighborhood party when my green beans are overwhelmingly abundant.

Course: Salad
Cuisine: Italian
Servings: 4
Author: Barbara
Ingredients
  • 1-2 Lbs Yukon gold potatoes, chunked
  • 1/2-1 lb fresh green beans
  • ½ red onion, diced
  • 3 tbsp extra virgin olive oil
  • 1-2 tbsp champagne vinegar
  • salt and pepper to taste
Instructions
  1. Place potatoes in a pot with cold water to cover. Bring to boil over high heat and then simmer until the potatoes are tender/firm. Drain them and let cool until room temperature.
  2. Meanwhile, snap off the ends of the green beans and break them into 1-1/2” pieces. Steam them until tender and firm. Do not overcook. When done, cool in cold water and drain.
  3. When the potatoes are cooled, peel and cut into chunks. Place the vegetables in a bowl, toss lightly and drizzle with olive oil, tossing gently to mix. Sprinkle with salt and pepper, then drizzle with vinegar to taste. Toss again.
  4. Serve after an hour or so.