This easy to make creamy Italian Potato Salad with green beans will quickly become your favorite summer recipe. You’ll o love this no mayo potato salad!

2 pounds small potatoes new or red potatoes
1 teaspoon salt – 1 pound string green beans trimmed
1/2 teaspoon salt – 1 cup cherry tomatoes cut in half
Parsley Vinaigrette:
6 tablespoons olive oil extra virgin
2 tablespoons red wine vinegar
1 clove garlic fresh, minced
1 cup parsley fresh Italian flat-leaf, chopped
salt and pepper to taste
fresh lemon juice from ½ lemon OPTIONAL
In a large pot of cold water, add the potatoes and a teaspoon of salt. Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.

While the potatoes are simmering, bring another pot of water to boil. Add the string beans and blanch for about 2 min or until crisp-tender and bright green in color. Drain the green beans and run under cold water to stop the cooking.

While the potatoes continue to simmer, combine the ingredients to make the parsley vinaigrette in a small mason jar. Place the screw-top cap and shake together.
Drain the potatoes and when cool enough to handle, slice them in half or in quarters.  Place the warm potatoes and crispy green beans in a large bowl and toss together with about half of the parsley vinaigrette.

Allow the flavors to be absorbed for at least 5 minutes.
When ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon.

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