Name: Italian Potato and Green Bean Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 pound fresh green beans, with the stem ends removed; 1 1/2 pound baby red skin potatoes, halved or quartered depending on size; DRESSING INGREDIENTS:; 1 garlic clove, grated; 2 tablespoon red wine vinegar; 1 teaspoon spicy brown mustard; 1 teaspoon dried thyme; Salt and black pepper, to taste; 1 lemon, the juice and zest; 3 tablespoon olive oil; 2 scallions, chopped into small pieces; 10 sun-dried tomatoes, cut into ribbons

Italian Potato and Green Bean Salad

By: Anne Colagioia

Italian Potato and Green Bean Salad

By: Anne Colagioia

Other potato salad recipes will never taste the same to you once you have experienced the full flavor found in this Italian Potato and Green Bean Salad recipe from Anne Colagioia. The picnic recipe has only two main ingredients, and gets its distinct flavor from a homemade vinaigrette. Since this dish comes together from start to finish in just 30 minutes, it is one of the best healthy side dishes to make for a last minute barbecue or potluck. If you despise heavy mayo-laden deli salads, then this Italian food recipe is ideal for you.

If you don’t want to make the dressing yourself you can substitute about 1/2 cup of your favorite Italian dressing but make sure it’s gluten free if you’re following a gluten free diet.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

Preparation Time10 min

Cooking Time20 min

Ingredients

1 pound fresh green beans, with the stem ends removed
1 1/2 pound baby red skin potatoes, halved or quartered depending on size
DRESSING INGREDIENTS:
1 garlic clove, grated
2 tablespoons red wine vinegar
1 teaspoon spicy brown mustard
1 teaspoon dried thyme
Salt and black pepper, to taste
1 lemon, the juice and zest
3 tablespoons olive oil
2 scallions, chopped into small pieces
10 sun-dried tomatoes, cut into ribbons

Instructions

To make the dressing whisk together all of the dressing ingredients except for the olive oil, sun-dried tomatoes and scallions.
Once all of these ingredients are mixed well, slowly stream in the olive oil as you continue whisking to emulsify then stir in the scallions and sun-dried tomatoes and set this aside.
Add the potatoes to a large pot of salted water and bring them up to a boil. Cook them for 15 to 20 minutes depending on size or until they are fork tender but donâ€™t overcook them or they will fall apart.
Add the green beans to the pot with the potatoes during the last 4 minutes of cooking.
When the potatoes are fork tender drain everything and place into a large shallow bowl to cool down for a minute or two then pour over the dressing, toss everything together and serve.