An Italian vegetable medley tossed in a tangy mustard vinaigrette topped with fresh mozzarella and grated parmesan. The new summer potato salad.
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.
Italian Potato Salad
Serves 6 - 8
15m prep time
30m cook time
- 1.5 lbs. small red potatoes, cut into thin wedges
- 1/2 lb. fresh green beans, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed
- 4 oz. parmesan, shaved
- 1/4 cup red onion, small diced
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoon fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon grainy mustard
- 1 tablespoon red wine vinegar
- 1/3 cup extra virgin olive oil
- Kosher salt & freshly cracked black pepper, to taste
- Using a large pot of salted cold water, boil potatoes until fork tender. Remove with a wire spider to a sheet pan to cool.
- Boil green beans in the salty potato water for 3 - 4 minutes and drain. The green beans should be tender. Run the green beans under cold water or in an ice bath to cool them down.
- In a bowl, whisk together red onion, garlic, basil, parsley, lemon, mustard and vinegar. Slowly drizzle olive oil into bowl while whisking to emulsify the vinaigrette. Season with salt and pepper.
- Toss warm potatoes, green beans, mozzarella and tomatoes in vinaigrette. Taste for seasoning and top with parmesan.
- Enjoy warm or cold.
Recipe adapted from Italian Food Forever.