Italian Style Potato Salad
Red skin potatoes, bright string beans, tomatoes, olives, herbs, and Pastene dressing.
"Fresh, colorful, and full of flavor — this Italian-style potato salad brings summer to your table in true Alexia fashion!" - Alexia
Ingredients
- 2 lbs red skin potatoes (washed and cut into 1-inch pieces, skin on)
- 3/4 lb fresh string beans (trimmed)
- 1 pint grape tomatoes (cut in half)
- 1 thinly sliced Vidalia onion
- 4 stalks celery (chopped, include inner leaves)
- 1 can black olives (halved)
- 1/4 cup fresh chopped parsley
- 1/4 cup chiffonade fresh basil
- A few fresh basil leaves (for garnish)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- Pastene Balsamic Vinegar (to taste)
- Pastene Extra Virgin Olive Oil (to taste)
- Pastene Balsamic Glaze (for drizzle)
Instructions
Cook the Potatoes
Wash and cut the red skin potatoes into 1-inch pieces, leaving the skin on. Boil until fork tender but still slightly firm (al dente) to avoid mushiness. Drain and set aside to cool.
Steam the String Beans
Trim the ends from the string beans and steam until bright green and tender. Remove from heat and set aside.
Chill the Vegetables
Refrigerate the cooked potatoes and string beans until fully chilled before mixing.
Combine Ingredients
In a large bowl, add the chilled potatoes, string beans, grape tomatoes, sliced onion, black olives, chopped celery, parsley, and basil. Mix gently to combine.
Season and Dress
Season to taste with garlic salt, garlic powder, and cracked black pepper. Drizzle with Pastene Balsamic Vinegar, Pastene Extra Virgin Olive Oil, and finish with Pastene Balsamic Glaze.
Garnish and Serve
Garnish with a few fresh basil leaves. Serve chilled as a colorful, healthy summer side dish.