Green Beans and Potatoes
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.
Servings: 6
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
Elena's Italian Kitchen Tip:
The secret isn't the dressing, it's dressing the vegetables while they're still warm. Warm potatoes act like little sponges, soaking up olive oil, garlic, and herbs so every bite is flavorful rather than simply coated on the outside. That's exactly how my family has always made it.
- 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
Calories: 246kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 407mg | Potassium: 495mg | Fiber: 4g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg
