Instructions
- 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.
Useful products:
Nutrition information
Nutrition Facts
Calabrese Potato Salad with Green Beans + Tomatoes (Italian, No-Mayo)
Amount per Serving
Calories
154
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Sodium
1010
mg
44
%
Potassium
759
mg
22
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
338
IU
7
%
Vitamin C
37
mg
45
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
