Green Beans and Potato Salad #cookingwithtucci

Nonna’s Green Bean & Potato Salad | A Weekly Staple from Southern Italy

This was on Nonna’s table every single week — fresh green beans, waxy potatoes, vinegar, and love. Served cold, it’s the perfect side dish for meats, fish, or simply with bread and cheese. Humble ingredients, maximum flavor.

Ingredients (3–4 pax):
• 500g green beans, trimmed
• 500g potatoes
• ½ red or white onion
• Fresh parsley
• White wine vinegar
• Salt and olive oil

Instructions:
Boil the potatoes and green beans in separate pots until tender.
Let cool to room temperature.
Finely dice the onion and parsley.
Cube the potatoes into 2–3cm pieces.
Add everything into a large bowl.
Season generously with vinegar, salt, and olive oil.
Cover and refrigerate for at least 30 minutes before serving.

This salad gets even better the next day.
Full recipe 👉 www.cookingwithtucci.com

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And if you want to make a salad that was at least once a week on my Nona’s table, that’s the one. To make my Nona salad, let’s start from my onion. Let’s cut it in half. Peel the brown part. Then remove the bottom. Dice it in very, very small cubes. Take a large bowl and place the onion inside. In the meantime, I have pre-boiled some potatoes and I let them cool down completely. Now, let’s cut them in square about two to three cm, something like that. Then, combine them in the onion. Next, I’ve already pre-boiled as well in salt water green beans and they take about 5 to 7 minutes to to get soft. Let it cool down and drain the water. Then, combine with the potato. Grab some fresh parsley and dice it thin. Once done, place it in the salad. Adjust with extra virgin olive oil. Add as well some salt and a little bit of vinegar, white wine vinegar. Now, gently give it a mix. The secret of this salad is that you don’t need to serve it straight away, but you need to cover with a wrap and put it in the fridge for at least 30 minutes or 1 hour before start eating it. Then put it in a plate, finish it up with a touch of oil just to give some color and enjoy a salad that can also be a main course. Now you know how to make one of my Nona top salad. This dish was always on Nana’s table. At least once or twice a week.