This Italian potato salad has been a staple when it comes to summertime gatherings – and it doesn’t have any mayo! For as long as I can remember, my Nonna (a.k.a. grandmother) would show up to BBQs and picnics with a gargantuan bowl of her famous potato salad.

Again this is one of those recipes that the longer it sits, the better it tastes – so it can be made a day or two ahead and kept in the fridge. If you’re looking for more Italian recipes your guest will love – check out my family’s traditional meat sauce recipe or these delicious crostini appetizers.

Ingredients:

• 4 russet potatoes (washed)
• 10- 12 long flat green beans
• large garlic clove, peeled and thinly sliced
• 2 tbsp. roughly chopped parsley
• 2 tbsp. olive oil
• 1/4 cup red wine vinegar
• kosher salt to season and taste

Directions

• Boil potatoes until a fork can slide in easily without resistance. (that means they’re done cooking!) , Drain and set on cutting board to cool slightly. Peel and slice into rounds (about 1/2 inch thick). Put in large bowl and set aside.
• Bring a large pot of water to a boil, then reduce to a simmer. Cook green beans in the boiling water until tender-crisp. Drain water from the string beans and rinse with cold water. Chop into approx. 3 inch pieces. Add in large bowl with potatoes.
• Add garlic, olive oil, vinegar, parsley and salt to bean and potato mixture and stir gently. (I like to use a rubber spatula because it keeps the potato from breaking into smaller pieces)
• Cover bowl and keep in fridge until ready to serve.

Joyful Hostess Tip: You may need to add more vinegar or oil to your Italian potato salad because the longer it sits, the more the potatoes will absorb the liquid (which is super delicious and you actually WANT that to happen!)

You can also substitute red kidney beans (drained and rinsed) for the green beans.

Need an Italian cocktails to go with your dinner? Try this classic fizzy and refreshing Aperol Spritz!