I’ve been wanting to share this family recipe with you for a year. In fact, I had taken (lousy) photos and planned to publish this post last summer. But, I had to make the editorial decision to pull it in order to spare you from being blinded by the white light that was glaring off of my potatoes. So today, I give you Italian potato salad with green beans, a beloved Neapolitan side dish that has graced every summer buffet of my life. It’s so good, it deserves a spot at your table, even if there’s no party.
Unlike American potato salad, there’s no mayo here. Instead, oil, vinegar and seasonings coat the red skin potatoes, green beans, and red onions, which means this dish holds up very well in the heat and can stay at room temperature for several hours. I always include the red onions in my potato salad, but Mom often makes hers without them. (If you love red onions like I do, don’t skip them!) And, if you can get your hands on fresh basil to add (I bought a small plant at the grocery store), it’ll rock your world. Yum!!!
Here are a few tips from Mom to prevent mushy potatoes:
- Boil the potatoes with the skins on, and peel them later.
- Use a slotted spoon to remove cooked potatoes from the pot instead of dumping them in a colander.
- Remove smaller potatoes from the pot as soon as they are done and let the larger ones cook longer.
So, there you have it. We absolutely love this Italian potato salad, with or without the green beans (scale back the vinaigrette ingredients a bit if you skip the veggies.) But Mom always includes the green beans in hers, because…wait for it…
“This is how we do it in Naples.”
(Recipe Source: Method slightly adapted from Mom, who learned how to make this from Nonna. I had to figure out the amounts for the ingredients, since nothing was written down.)