This recipe is from Northbrook mom and food blogger of A Sweet Thyme, Gwen Wolken.
Enjoy a delicious Italian Potato Salad with Green Beans, Olives, and Herbs that’s perfect for health-conscious eaters. This mayo-free recipe combines fresh ingredients and flavorful herbs for a nutritious and satisfying dish. Ideal for those seeking a healthy, gluten-free alternative to the classic potato salad.
Prep time – 15 min
Cook time – 20 minutes
Serves 8
Ingredients
Dressing
▢2 tablespoon shallots finely chopped
▢1 clove garlic minced
▢2 tablespoon seasoned rice wine vinegar
▢1 tablespoon lemon juice
Salad
▢1 ½ lbs baby potatoes
▢¾ cup kosher salt
▢5 oz green beans stems removed
▢½ cup Castelvetrano olives pitted and halved
▢¼ cup Kalamata olives pitted and halved
▢2 tablespoon extra virgin olive oil
▢½ cup fresh basil leaves chopped
▢¼ cup fresh dill chopped
▢¼ cup fresh parsely chopped
▢2 tablespoon butter browned on the stove and melted
▢1 lemon zested
▢flaky sea salt
▢fresh ground black pepper
Instructions
In a small bowl, combine the shallots, garlic cloves, vinegar, and lemon juice. Set it aside to allow the flavors to meld while you prepare the rest of the salad.
In a medium pot, combine the potatoes, ¼ cup of kosher salt, and just enough water to cover the potatoes.
Bring to a boil over medium-high heat and cook until the potatoes are just fork tender, about 30 minutes. Drain the warm potatoes, rinse them with cold water, and set them aside until cool.
Once cool, halve or quarter the potatoes. and set aside again.
Fill a large mixing bowl with ice and cold water. Set the bowl aside.
In a large pot, combine 3 quarts of water with the remaining kosher salt and bring the water to a rolling boil. Add the green beans and cook until bright green and tender but crunchy, about 1 minute. Immediately drain the beans and transfer them to the ice water to cool and chill, about 3 minutes. Drain and cut the beans into 1 ½ inch pieces. Set aside.
In a large bowl, combine the potatoes, green beans, green olives, and the kalamata olives. Add the shallot mixture and olive oil. Toss to coat.
In a small bowl combine the basil, fresh dill, and parsley. Add to the potato mixture and toss to combine.
Drizzle with the browned butter and sprinkle with the lemon zest, flaky sea salt and toss to combine. Serve.
Notes
Store in an airtight container in the refrigerator for up to three days. Do not overcook the potatoes. Boil the potatoes until just tender, then immediately drain and rinse them with cold water to stop the cooking process.
About Gwen Wolken
Gwen is the recipe developer, photographer, and voice behind A Sweet Thyme, where Mediterranean flavors meet gluten-free creativity. Drawing on a background in the chocolate industry and a love for healthy, elevated cooking, she shares approachable recipes that bring vibrant flavors to everyday meals.
