Italian Potato Salad

Italian Potato Salad

Ingredients:

2 pounds baby Yukon Gold or red potatoes (about 2 inches or smaller)

1 tablespoon + 1 teaspoon kosher salt, divided

12 ounces fresh green beans, trimmed

1 pint cherry or grape tomatoes (about 10 ounces)

1/2 cup fresh parsley leaves, loosely packed and roughly chopped

2 garlic cloves, finely minced

2 sprigs fresh rosemary, leaves removed and chopped

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 teaspoon freshly ground black pepper

Instructions

Place the small potatoes in a large pot and add 1 tablespoon of kosher salt. Pour in enough cool water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to medium and let them simmer until fork-tender, about 10–20 minutes.

While the potatoes cook, prepare the vegetables. Trim the green beans and cut them in half on a slight diagonal. Slice the cherry tomatoes in half (or into quarters if they’re large). Roughly chop the fresh parsley.

In a large mixing bowl, add the minced garlic. Remove the rosemary leaves from the stems, finely chop them, and add to the bowl. Pour in the olive oil, red wine vinegar, black pepper, and the remaining 1 teaspoon of salt. Whisk everything together until the dressing is well combined and slightly emulsified.

Once the potatoes are tender, add the green beans directly into the pot and cook for another 1–2 minutes, until they turn bright green and are just tender but still crisp.

Drain the potatoes and green beans in a colander. Rinse briefly under cold water—just enough to cool them slightly so they’re easier to handle.

Cut the potatoes into halves (or quarters if larger), then transfer them to the bowl with the dressing.

Add the green beans, tomatoes, and parsley.

Gently toss everything together until evenly coated with the vinaigrette. Let the salad rest for about 10 minutes so the flavors can blend.

Serve warm or at room temperature for the best flavor.