Full of zippy, fresh flavors and textures, its so easy to make.
Its what graced our dinner table many summer nights and at family cookouts.
But heres the thing: I never actually liked it.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
It was too goopy and flavorless, so I generally skipped it for the tangy Italian vinaigrette-dressed macaroni salad.
It took me until adulthood to realize that potato salad can be so much more.
This Sicilian-inspired version isnt yourcreamy classic.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Potatoes, green beans, and tomato are a timeless Italian pairing in the summer months.
Using buttery Sicilian green olivesI love Castelveltranosplus an herb-y oregano vinaigrette gives this salad lots of island flair.
Recipe Substitutions
There are many ways to play with this recipe.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Make the salad up to a day ahead of time and cover and store it in the fridge.
Before serving, let it come to room temperature then give it a taste.
Cover with cool water by 1 inch, then cover and bring to a boil over high heat.
Meanwhile, place the red onion in a large bowl.
Pour the vinegar over the onions, toss to coat, and set aside.
Drain the potatoes and green beans in a colander.
Rinse briefly under cold water until the potatoes are cool enough to handle but still warm.
Halve the potatoes, place them in the bowl, and toss to coat in the dressing.
Add the green beans, tomatoes, and olives and toss well to combine.
Enjoy warm or at room temperature.
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