Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- Taste for seasoning and add more salt and pepper if needed before serving.
Notes
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.
