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italian potato salad

(1 rating)
Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

A dear departed friend gave me a copy of Jeff Smith's Frugal Gourmet as a gift many years ago and this was her favorite recipe from that book. Family favorite at get togethers and pot lucks.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For italian potato salad

  • 2 lb
    russet potatoes
  • 3/4 lb
    fresh green beans, trimmed and cut into 1" pieces
  • 1/2 c
    red onion, thinly sliced
  • 2
    hard boiled eggs
  • 1/2 c
    olive oil, extra virgin
  • 1/4 c
    mayonnaise
  • 1/2
    juice from 1 lemon
  • 1 Tbsp
    fresh parsley, chopped
  • salt and pepper to taste

How To Make italian potato salad

  • 1
    Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
  • 2
    Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
  • 3
    Lightly toss potatoes, beans, onion, and hard boiled eggs.
  • 4
    Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
  • 5
    Add dressing to salad, toss and chill until ready to eat.
  • 6
    Hope you enjoy!
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