Nonna’s Green Bean & Potato Salad | A Weekly Staple from Southern Italy

Fresh green beans, waxy potatoes, and a simple olive oil–vinegar dressing — this Southern Italian salad was a regular on Nonna’s table. Perfect served cold as a side for meat, fish, or with bread and cheese.

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About This Dish

This humble but flavorful salad represents the soul of Southern Italian cooking — simplicity, freshness, and balance. Boiled green beans and waxy potatoes, dressed in olive oil, vinegar, and a touch of onion, create a dish that’s light, healthy, and incredibly satisfying. It’s a summer staple in Naples and throughout the South, served cold as a contorno (side dish) or even as a light main course with bread and cheese.

Ingredients (Serves 3–4)

Green Beans (trimmed):	500 g (≈ 5 cups)
Potatoes (waxy):	500 g (≈ 3 medium, 3 cups cubed)
Red or White Onion:	½ medium (≈ ½ cup diced)
Fresh Parsley:	A handful (≈ 2 tbsp chopped)
White Wine Vinegar:	2–3 tbsp
Extra Virgin Olive Oil:	3–4 tbsp
Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins + chilling

Step 1: Wash and trim the green beans. Peel the potatoes and cut them into halves or large chunks for boiling.
Step 2: Bring two pots of salted water to a boil — one for green beans, one for potatoes. Cook potatoes until fork-tender (about 15 minutes) and green beans until tender but still bright green (about 8–10 minutes).
Step 3: Drain both and let cool to room temperature. Cooling prevents the salad from becoming soggy when dressed.
Step 4: Dice the onion finely and chop the parsley. Cube the potatoes into 2–3 cm (1-inch) pieces.
Step 5: In a large bowl, combine green beans, potatoes, onion, and parsley. Dress generously with olive oil, vinegar, and salt. Toss gently so the potatoes stay intact.
Step 6: Cover and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.

Tucci’s Tips

Use waxy potatoes like Yukon Gold or red potatoes — they hold their shape after boiling.

Don’t skip the resting time in the fridge — it enhances the flavor and texture.

Add vinegar while the potatoes are still slightly warm to absorb more flavor.

Variations

Sicilian Touch: Add a few black olives and capers for a briny kick.
Protein Boost: Mix in canned tuna for a complete summer meal.
Fresh Twist: Add cherry tomatoes or hard-boiled eggs for extra color and taste.

Did You Know?

Historical Fact: Salads like this were common in Southern Italian households because they could be prepared ahead and kept cool for summer meals when kitchens got too hot for heavy cooking.

Fun Fact: In Naples, this dish often appears on Sunday tables next to roasted meats — proving simple sides are just as loved as main dishes.

Storage & Thank You

Store in the fridge in an airtight container for up to 2 days. Serve chilled or at room temperature.

Can it be frozen? No — potatoes lose their texture when frozen.

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