Potato salad is a great classic for summer lunches or dinners. Fresh, tasty, and super nutritious, it’s one of those genuine recipes that everyone prepares in their own way.

Enriched with lots of fresh garden vegetables, it can be a dish suitable for vegetarians and vegans, while with the addition of tuna, it will be loved by children. You can also add herbs, homemade sauces, cheese, or cold cuts, to be accompanied with bread or croutons for a complete dish.

You can easily prepare it in advance and take it to the beach or the office.

Use yellow-fleshed potatoes, which are firmer, and make sure they are fresh, otherwise, they will tend to fall apart during cooking. The potatoes can be boiled, still with the skin on, in salted water or steamed for a lighter dish.

It is really tasty and satisfying.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

236.13 Kcal

calories per serving

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Energy 236.13 (Kcal)
Carbohydrates 36.40 (g) of which sugars 5.84 (g)
Proteins 5.65 (g)
Fat 9.28 (g) of which saturated 1.34 (g)of which unsaturated 1.75 (g)
Fibers 7.11 (g)
Sodium 940.94 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Potato Salad

1.32 lbs potatoes (weight when cooked and boiled)
0.88 lbs green beans (weight when cooked)
1 spring onions
6 oz tomatoes
to taste basil
12 Taggiasca olives
to taste extra virgin olive oil
salt

Tools

Pot
2 Bowls
Pitter

Steps for the Potato Salad

Place the potatoes in a pot with water and cook them with a lid. Cook for about 30 minutes from boiling.
Then peel and cut them and let them cool.
“Or steam in the steamer for a lighter dish”.
Trim the green beans and cook them in salted water for about 10/15 minutes.
Prick them with a fork to ensure they are soft and, therefore, cooked.
Then drain them and set aside
Wash the tomatoes, cut them in half, and thinly slice the white part of the spring onion.
Season with salt, oil, and pepper and let rest in the fridge.
Once cooled, pour the tomatoes and black olives over the bed of potatoes and green beans.
Pit the olives; I left them whole, but if you want, you can chop them.
(Black olives). The olives are definitely more beautiful whole, but if you don’t pit them, don’t forget to warn your guests!
Put the potato and green bean salad in the fridge for at least 10 minutes before serving it.
Plate the salad.
I added boiled eggs; you can add whatever you prefer.
Enjoy your meal.

Tips

If you decide to store your dish, put it in the fridge covered with plastic wrap and consume it by the next day.

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