Grandma’s salad brings the creamy texture of potato together with tomatoes and freshly steamed green beans dressed with an Italian style vinaigrette. This is a potato salad is mayo-free and makes a healthy side dish to summer barbecues.
This healthy side dish recipe was passed onto me from my mother-in-law and has always been a family favorite. Additionally, Grandma’s potato salad is ideal for outdoor gatherings as the Italian style dressing is mayonnaise free. Therefore eliminating any worry about spoilage on warm days. Make this salad a little extra special by tossing in some chopped, grilled red onions.
Leftovers for lunch or dinner.
You will want to make a double batch of this recipe as it makes a delicious salad for lunch. Simply, toss in a can of tuna or chopped chicken breast, and lunch is served! Or during the summer, this salad makes a cool refreshing dinner by serving with diced leftover grilled chicken.
The Potatoes
To help bring natural creaminess to this dish, choose White Rose or Red Rose Potatoes. Whether you purchase baby potatoes, or larger potatoes, the outcome will be the same. Simply boil the potatoes in salted water until they are tender when pierced with a knife. Drain the water and let cool. If you wish the potatoes can be peeled. However, I prefer leaving the skins on for a more rustic style salad. While Russets can be used, the salad will be more floury in texture. Once the potatoes have cooled, cut them into cubes and season with vinegar and salt.
The Tomatoes
For a delicious salad, choose a tomato that is in season. During the summer months, a variety of options are available; and the cherry tomatoes are sweet and delicious. I love to use cherry or grape tomatoes as they are bite-sized and there is no need for cutting. Because they are intact, the tomatoes will not become mushy when exposed to the vinegar. However when these little gems are not available, I will use Roma tomatoes that have been seeded and chopped. To avoid soggy tomatoes, add them just before serving.
The Dressing
Vinegar
The flavors of this salad are married together with a simple Italian dressing mix. Generally, I use distilled white vinegar. Not only is it economical but it’s always on hand. However, I have several specialty vinegars that I use, when I want to bring a little different flavor forward. Champagne, Prosecco or Sherry vinegars are alternative vinegars that bring great flavor to the salad, without being harsh. Stay away from red vinegars as they will alter the color of the potatoes.
If you are interested in purchasing quality vinegars, I would suggest looking for a local specialty shop that allows you to taste the vinegars and oils they sell. I purchase all my vinegars and specialty oils from a local shop here in town called Olive Oil and Beyond. The owner, Mathew, always has suggestions for vinegars that compliment certain food groups, and he insists that you taste before purchasing.
Olive Oil
For this recipe any extra virgin olive oil will do. No need to use an expensive olive oil here, as the flavor of the oil will be overpowered by the vinegar and seasonings. For everyday use, I purchase my olive oil at Costco. They offer a good selection of olive oils. However, my personal preference is to select one that is Extra Virgin Cold-Pressed from Italian Olives.
Seasoning Mix
For the seasoning mix, whatever you have on hand will work, Good Seasons, Wishbone or McCormick’s. I prefer using bulk blended spices purchased from spice purveyors. The Spice House or Savory Spice are two of my favorites and they both sell online. Both companies produce excellent spice blends at a fraction of the cost of supermarket spices. You will find that when purchased in bulk the price is hard to beat. I purchase a 1 cup bag for $8.60 or a 2 cup bag for $14.40. While this sounds like a lot, it is far cheaper that paying $2 for 2 teaspoons of packaged seasoning. Additionally, these spice blends store well in glass jars and you will always have it on hand. I highly recommend looking for a spice purveyor in your neighborhood or ordering on line.
A 1 cup serving of this salad is 2 WW Smart Points
Buon Appetito!
PrintGrandma’s Italian Style Potato Salad
A delicious creamy potato salad with green beans and tomatoes dressed with an Italian-Style vinaigrette. This simple side dish is a healthier alternative to mayonnaise based versions and is perfect for barbecues, picnics and tailgates.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 15 minutes
- Yield: 8 Cups 1x
- Category: Salad
- Method: Stove Top
- Cuisine: Italian/American
Ingredients
- 1 lb. Yukon Gold or White Potato, scrubbed
- 1 lb. Fresh Green Beans, washed
- 3 Large Roma Tomatoes, washed, seeded (about 1 1/2 cups chopped) OR
- 1 1/2 cups Cherry Tomatoes, washed
- 3 teaspoons Table Salt for boiling water
- 1 Tablespoon White Vinegar, (Champagne, Prosecco or Sherry Vinegars may be used)
- 1/2 teaspoon Kosher Salt
For Dressing:
- 3 teaspoons Olive Oil, Extra Virgin
- 6 teaspoons White Vinegar or other white wine vinegar (See Above.)
- 2 1/2 teaspoons Italian Dressing Seasoning
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
Instructions
- In a pot of boiling water, add 2 teaspoons of table salt. Add the the potatoes and bring to a boil. Reduce heat and continue to cook the potatoes over medium to medium-low heat. The potatoes are cooked when a knife can be inserted easily, about 20-30 minutes. The cooking time will depend on the size of your potatoes. Remove from water and place in a bowl to cool. Reserve the boiling water for the green beans.
- While the potatoes are cooking, trim the ends from the green beans and cut them into 1 1/2 to 2-inch pieces.
- In the same pot of water, add one more teaspoon of salt and cook the green beans until they are tender about 10-15 minutes. Drain off water and rinse under cool water to halt the cooking process. Chill.
- Meanwhile, peel the potatoes and discard the skins. Cut the potatoes in half, lengthwise. Then cut each half, in thirds lengthwise. Cut the lengths into small, bite sized pieces, and place in a bowl. Drizzle with 1 tablespoon of champagne vinegar*, and 1/2 teaspoon kosher salt, mix to combine. Let vinegar soak into potatoes.
- Cut tomatoes in half lengthwise and removed seeds. Cut each half into thirds and cut the thirds into bite size pieces.
- Whisk together all the ingredients for the dressing.
- In a large mixing bowl, mix together marinated potato, cooked green beans and tomatoes. Pour the dressing over all of the ingredients and gently mix to combine. Chill until ready to serve.
Nutrition
- Serving Size: 1 Cup
