Not a big fan of traditional potato salad. Too creamy, needs more tangy! Potatoes, green beans, and tomatoes all taste really good with vinegar. The potatoes break down, soaks up the vinaigrette, and then coats all of the other vegetables. It’s a magical experience. I like the use of green bean in this recipe because you just never see green beans in medleys anymore. They are one of my top 5 fave vegetables. We like fiber yes we do. A rustic Italian approach to a classic American side dish.

Mozzarella, parmesan, basil, and tomato all make surprise guest appearances in this potato salad. A way to reintroduce the creamy aspects of potato salad. The creamy soft mozzarella adds a bit of excitement to every bite. The other flavors instantly scream bruschetta to me, adds to the collective tangy flavors. Like German potato salad vacationing in northern Italy. We have tangy, sweet, creamy, cheesy and herby. It’s all in the vinaigrette. Using good quality olive oils and fresh herbs help elevate this salad. Dill would also go great here.

How do you cook your green beans? Steam in a bag? Boiled? Pan seared? Whichever way you like them best, make sure you basically cook your green beans al dente. Green beans have tough fibrous skin that takes hot water to loosen up. Once they heat up, the heat stays insulated inside the skin, which is why we have to cool them down or cook them al dente. Nobody wants a soggy green bean and it’s also just less nutritious. Next time you cook your green beans, try to cool them down under cool water or in an ice bath. You’ll be shocked at how good they taste.