Italian Potato Salad

Italian Potato Salad

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debbie lopez


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 vote

15 Min
30 Min
Stove Top


  • 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
  • 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!

Printable Recipe Card

About Italian Potato Salad

Main Ingredient: Potatoes
Regional Style: Italian
Other Tag: Healthy

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