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Scooping a spoonful of Calabrese potato salad from the bowl

Calabrese Potato Salad with Green Beans + Tomatoes (Italian, No-Mayo)

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus refrigeration time)
  • Yield: 10 Servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian


This simple mayo-free Italian potato salad recipe includes fresh & dried oregano, olive oil, & red wine vinegar. A Calabrian family favorite!


Units Scale
  • 48 ounces (3 pounds) baby potatoes (preferably multicolored), quartered
  • 1 tablespoon plus 1 teaspoon kosher salt, divided (see notes)
  • 14 ounces green beans, trimmed and halved
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 2 cups chopped tomatoes (see notes)


  1. Put potatoes and 1 tablespoon kosher salt in a large pot. Cover with cold water by at least 3 inches and place on the stovetop over high heat. Once the water comes to a boil, add beans.

  2. Once the water comes back up to a boil, reduce heat to medium and let cook, stirring occasionally, until the potatoes are fork tender (about 10-15 minutes, depending on the size of your potatoes). Drain well.

  3. Transfer potatoes and beans to a large bowl. Drizzle oil and vinegar onto the hot potatoes and beans. Add minced garlic, fresh and dried oregano, remaining 1 teaspoon of kosher salt, and black pepper. Add chopped tomatoes and toss everything together well.

  4. Allow salad to sit out at room temperature for 15-30 minutes to cool. Give it another good stir, cover, and refrigerate until well chilled.

  5. Taste for seasoning and add more salt and pepper if needed before serving.


See notes about salt in my post above – the brand you use can make a big difference in the flavor here.

Baby potatoes, new potatoes, or fingerling potatoes all work well in this recipe.

See notes in my post above for what types of tomatoes I recommend using in this potato salad.

You can eat this potato salad warm, but the flavors really benefit from at least an hour in the refrigerator.


  • Serving Size: About 1 cup
  • Calories: 141
  • Sugar: 4 g
  • Sodium: 277.2 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 26.4 g
  • Fiber: 3.9 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg
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