Nonna's Italian Green Bean and Potato Salad

Italian Green Bean and Potato Salad is a deliciously tangy twist that takes green beans from ordinary to something special! Tender string beans and potatoes are tossed in a simple Italian oil and vinegar dressing, making a fresh and flavorful dish that can be served warm or cold. It’s the perfect make-ahead side for any meal.

Green bean and potato salad on a whitel plate.

Table of Contents

This is my mother’s preferred way to serve green beans, and she gets no complaints from any of us. Growing up, this is how we used to eat our green beans. The green beans and potatoes are tender, and the dressing is simple but tangy!

My mother would pick the beans fresh from the garden and whip up this salad in what seemed like a few minutes. Now I realize that it takes a little longer than that, but not much. You won’t believe how quick and easy this is to make.

I love to serve this with Grilled Chicken Legs in the summer for a quick, flavorful weekend dinner.

Italian Green Bean Salad is a great make-ahead dish! Make it the day before you plan to serve it and store it in the refrigerator.

It’s just as good the next day, so it’s a great time-saver when you’re planning a holiday dinner, cookout, or want to have it handy for a busy weeknight! It‘s great to have the Italian Green Bean salad ready to go, and all I have to do is cook Nonna’s Chicken Cutlets or Shake and Bake Pork Chops for a simply delicious meal any day of the week!

Ingredients and Substitutions

Ingredients for Italian Green Bean and Potato Salad.

Green Beans: I love to use fresh beans from the garden or the market, but you can also make this using frozen green beans. I used string beans in this recipe, but this is delicious with Italian green beans too.
Potatoes: Use your favorite potato. A waxy potato, such as a white potato, works well because it holds its shape while tossing it with the other ingredients. A starchy potato, such as a russet, will break down more easily.
Onions: Just a plain white onion is all you need. Cooking a section of onion with the vegetables will impart sweetness to the potatoes and green beans.
Apple Cider Vinegar: My mother started using apple cider vinegar years ago, so that is how I make this salad, but you can use red wine vinegar or white vinegar, which will be just as good.
Oregano: We always used dried oregano. If you have fresh and want to use it, make sure to use a full teaspoonful.

How to Make Italian Green Bean and Potato Salad

Step 1: Boil the potatoes for about 10-15 minutes. Then add the beans and onion. Cook until tender.

Green beans, potatoes onions and seasonings in a white bowl.

Step 2: Drain the vegetables and discard the onion. Toss all the ingredients together in a large bowl. Adjust seasoning to your liking and serve warm or at room temperature.

Cooking Tips

Cook the potatoes with the skins on. This will make the potatoes sturdier when mixing the salad.
Make sure to salt the water you cook the vegetables in generously. You want the green beans and potatoes to be seasoned all the way through, not just on top.
A starchy potato, such as a baking potato, will break down more when you mix the salad, creating a creamy coating on the green beans. It is actually very good, but if you want your salad to look clean and crisp, I recommend using a waxy potato such as a white or a red potato.

Italian Green Bean Salad FAQs

Are Italian green beans different from string beans?

The Italian variety of green beans is called Romano beans. Their pods are broader and flatter than string beans, and they hold larger beans. They are also known to be very flavorful and crunchy.

Does Italian Green Bean Salad store well?

Yes, it does. Store leftovers in an airtight container in the refrigerator, and they will stay fresh for several days. Leftovers maintain their flavor and texture very well.

Serving Suggestions

This tangy Green Bean and Potato Salad makes a great side dish for so many entrees, and you can serve it year-round. It is a delicious side for chicken dishes like my Lemon Garlic Herb Marinated Chicken or Simple Lemon Rosemary Roasted Chicken.

We love to serve this green bean salad with Oven Roasted Rosemary and Balsamic Marinated Pork Tenderloin or Lemon Pepper Salmon with Dill when we have dinner guests.

For summer cookouts, I love to serve this cold or at room temperature with Chicken Spiedini, Sausage Burgers with Basil Pesto Aioli, or Grilled Lollipop Lamb Chops – Mediterranean Style.