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Chef Lia Fallon's Italian potato salad —nonna style

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 lbs Yukon gold potatoes
  • 1/2 lb French green beans, blanched
  • 1 small red onion, sliced very thin
  • 1/2 cup Italian black olives (can substitute with the olive of your choice)
  • 1/4 cup flat-leaf parsley, leaves only
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • Kosher salt and fresh black pepper, to taste

Method
 

  1. Place potatoes in a stock pot, cover with very cold water, and add ¼ cup kosher salt. Bring potatoes to a boil, then simmer until cooked through, about 10 to 15 minutes. Check tenderness with a toothpick.
  2. Drain potatoes, let cool and then peel and slice potatoes, preferably cut into matchsticks (cubed, diced or crumbled will also work).
  3. Add all ingredients into a medium-sized bowl and toss. Cover and refrigerate for a half hour or up to 12 hours.
  4. Serve with crusty Italian bread. Enjoy!