Green Beans and Potatoes
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This authentic Italian Green Beans and Potatoes recipe combines tender potatoes, crisp green beans, and a homemade Italian vinaigrette for the perfect easy side dish ready in 30 minutes.
If you love this recipe, you should try my Crispy Brussels Sprouts and Italian Potato Salad Recipe (With Green Beans).
Quick Look: Green Beans and Potatoes
- Prep: 10 minutes
- Cook: 20 minutes
- Ready In: 30 minutes
- Serves: 6
- Difficulty: Easy
- Best For: BBQs, holidays, meal prep, picnics, potlucks
- Flavor: Bright, herby, fresh
- Texture: Tender potatoes with crisp green beans tossed in zesty Italian dressing
The Italian Side Dish That Goes With Everything!
Growing up in Italy, recipes like this weren’t considered recipes at all. They were simply part of everyday life. My mamma and nonna made this throughout the warmer months when green beans were sweet, and potatoes had just been harvested (I make this all year!). There was never a measuring cup on the counter, just good olive oil, fresh vegetables, and the understanding that simple ingredients deserve to shine. It’s still one of my favorite side dishes because it reminds me that some of the most memorable meals are also the simplest.
Whether you’re serving Grilled Pork Chops, Roasted Chicken, Oven Baked Salmon Steaks, or taking it to a gathering, this timeless recipe always disappears first.
Made With Amore,
Table of Contents
Simple Ingredients
This simple Italian Green Beans and Potatoes recipe proves that the best food doesn’t need a long ingredient list. Tender baby potatoes and crisp green beans are tossed while still warm in a Zesty Italian Dressing that soaks into every bite.
- Zesty Italian Dressing Made with extra virgin olive oil, red wine vinegar or fresh lemon juice, garlic, Dijon mustard, dried oregano, and Italian seasoning for a bold, herby flavor.
- Baby Potatoes: Yellow or red baby potatoes become creamy and buttery while holding their shape.
- Fresh Green Beans: Crisp-tender green beans add fresh flavor, texture, and vibrant color.
- Kosher Salt and Black Pepper: Season and bring all the flavors together.
- Fresh Parsley (Optional): A simple garnish that adds freshness and a pop of color before serving.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Potato Swap: Use fingerling or Yukon Gold potatoes instead of baby potatoes for a slightly different texture and flavor. If you love potatoes, make sure to try my Crispy Roasted Potatoes next.
- Fresh Flavor: Swap the red wine vinegar for fresh lemon juice, or use fresh basil, parsley, or dill in place of the dried herbs.
- Mediterranean Twist: Add olives, capers, or thinly sliced red onion for extra savory, briny flavor. Serve with Lemon Caper Chicken.
- Seasonal Add-Ins: Toss in halved cherry tomatoes during the summer, or finish with freshly grated Parmigiano Reggiano and toasted pine nuts for extra richness and crunch.
How to Make Green Beans and Potatoes
This is the kind of rustic side dish you’ll find on family tables throughout Italy because it’s inexpensive, incredibly flavorful, and somehow tastes even better as it sits. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), garlic, Dijon mustard, oregano, Italian seasoning, salt, and pepper until well combined.
- Set aside.
- Place the whole baby potatoes in a large pot and cover with cold water by about 3 inches. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce to a steady boil and cook for 15 to 20 minutes, or until the potatoes are just fork tender. About 5 to 8 minutes before the potatoes are done, add the green beans to the same pot. If needed, pour in a little more water so the green beans are fully submerged.
- Cook until the green beans are tender-crisp and the potatoes are perfectly tender. Drain the potatoes and green beans well. Transfer them to a large serving bowl or platter and let them sit for 3 to 5 minutes so the excess steam can escape. Cut the warm potatoes in half.
- Add them back to the bowl with the green beans, pour the dressing over the top, and gently toss until everything is evenly coated.
- Transfer to a serving platter and garnish with fresh parsley and a few cracks of black pepper, if desired. Serve warm, at room temperature, or chilled.
Green Beans and Potatoes FAQs
This salad can be made up to 1 day ahead and tastes even better after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy chilled, at room temperature, or gently warmed.
Fresh green beans are recommended for the best texture, but frozen green beans can be used if thawed and cooked just until tender.
Warm potatoes absorb the vinaigrette much better than cold potatoes, creating a more flavorful salad.
No. Baby potato skins become tender after cooking and add flavor, texture, and nutrients.
Serving Suggestions
This green beans and potatoes recipe pairs beautifully with absolutely any main. Try serving with my Chicken Saltimbocca, Crispy Baked Cod, or Braised Chicken Thighs. It also makes a delicious addition to holiday meals alongside other sides including my Parmesan Roasted Broccoli or Brussels Sprouts with Bacon and Balsamic.
My Pro Tips
Recipe Tips
- Salt the potato cooking water generously; it seasons the potatoes from the inside.
- Cook the potatoes until just fork-tender so they don’t fall apart.
- Add the green beans during the last few minutes to keep them vibrant and crisp-tender.
- Let the steam escape before dressing to prevent a watery salad.
- Let the dish sit for 10 to 15 minutes before serving for an even better flavor.
Other Bean Recipes You’ll Love
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Green Beans and Potatoes
Ingredients
Zesty Italian Dressing
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar or freshly squeezed lemon juice
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Salad
- 1 pound baby potatoes, yellow or red
- 1 pound fresh green beans, trimmed and cut in half
- Fresh chopped parsley, for garnish (optional)
- Freshly cracked black pepper, for serving
Instructions
Make the Dressing
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), garlic, Dijon mustard, oregano, Italian seasoning, salt, and pepper until well combined. Set aside.
Cook the Potatoes
- Place the whole baby potatoes in a large pot and cover with cold water by about 3 inches. Season the water generously with salt.
- Bring to a boil over medium-high heat. Reduce to a steady boil and cook for 15 to 20 minutes, or until the potatoes are just fork tender.
Add the Green Beans
- About 5 to 8 minutes before the potatoes are done, add the green beans to the same pot. If needed, pour in a little more water so the green beans are fully submerged.
- Cook until the green beans are tender-crisp and the potatoes are perfectly tender.
- Drain: Drain the potatoes and green beans well. Transfer them to a large serving bowl or platter and let them sit for 3 to 5 minutes so the excess steam can escape.
- Toss with the Dressing: Cut the warm potatoes in half. Add them back to the bowl with the green beans, pour the dressing over the top, and gently toss until everything is evenly coated.
- Serve: Transfer to a serving platter and garnish with fresh parsley and a few cracks of black pepper, if desired. Serve warm, at room temperature, or chilled.
Notes
- Salt the potato cooking water generously; it seasons the potatoes from the inside.
- Cook the potatoes until just fork-tender so they don’t fall apart.
- Add the green beans during the last few minutes to keep them vibrant and crisp-tender.
- Let the steam escape before dressing to prevent a watery salad.
- Let the dish sit for 10 to 15 minutes before serving for an even better flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this as a side for dinner, and the dressing was my favorite part. It adds just the right amount of flavor to the green beans and potatoes without overpowering them.