summer potato salad

An easy potato salad prepared with a vinaigrette rather than mayonnaise that pairs well with grilled meat and poultry.

Italian Potato Salad With Green Beans & Tomatoes

In a large pot of water, add 1 teaspoon salt and potatoes and bring to a boil.

Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes.

Bring another pot of water with remaining 1/2 teaspoon salt to a boil.

Cook the beans until tender crisp, about 2 to 3 minutes.

Drain the beans and dump into a bowl filled with ice water.

Once cool, drain the beans and pat down with kitchen towels.

Drain the potatoes and cut the potatoes into bite sized pieces.

In a small bowl, whisk together the dressing ingredients.

Place the potatoes, beans, tomatoes, and bacon bits in a large bowl and then pour the dressing on top.

Gently toss the salad to coat the vegetables with dressing.