Geeg Toscano’s Italian Potato Salad Recipe
The first time I tasted Geeg’s Italian potato salad recipe, now way I could not stop eating it. The Best Potato Salad Ever! Well, I was almost willing to give up my plate of pasta, (the keyword is almost)!
Never pass on pasta is my motto, luckily it was the next course.
Extra Time For Delicious Flavors
A suburb change to traditional potato salad, especially when fresh Romano beans are in season!
It is a great idea to make this Italian delight ahead of time, (even the night before). As a result the extra time allows the delicious flavors of the dressing, (consisting of olive oil, oregano and fresh squeezed lemon) to marinate into the potatoes.
Side Dish
This Italian potato salad recipe is a fresh side dish for almost any meal that you are making.
Note: Many of the Romano Toscano Top Secret Italian Family Recipes contain Romano Beans either fresh or dried. We are very fortunate that both families grow them. If you have never tried them, they are incredible. However they can be difficult to obtain, consequently, I will always give alternatives to use in place them.
Michele Romano Recipes
Italian Potato Salad Recipe
Ingredients:
- 6 medium size red potatoes (new potatoes are tastiest)
- 1 full cup green Romano beans (or fresh whole green beans)
- 4 eggs, boiled
- ¾ cup red or sweet onion, sliced very thin
- 12-14 Kalamata olives
Homemade Dressing
- ⅓ to 1/2 cup of extra virgin olive oil (start with ⅓, add more if needed as salad marinated)
- 4 tbsp fresh lemon juice (Juice of 2 lemons)
- 1-½ tsp dried oregano or 1-1/2 tbsp fresh chopped oregano
- 1 tsp sea salt or Himalayan pink salt
- Fresh ground pepper
- Whisk above dressing ingredients together
Preparation:
- Scrub and cut potatoes in quarters. (If potatoes are new, I scrub them well and leave skin on.)
- Boil potatoes until tender, drain and set in fridge to chill.
- Boil eggs for 6-7 minutes and drain, fill pot with cold water to cool, then set in fridge to chill.
- Cut ends off Romano or green beans, cut them in half.
- Boil beans until a bit firm then chill them in cold water and drain.
- Cut up potatoes in a bowl in large bite size pieces.
- Add chopped eggs, sliced onion and Kalamata olives.
- Gently toss beans into salad.
- Pour dressing on salad and gently mix thoroughly making sure the dressing coats all the potatoes.
- Marinate in fridge for at least one hour (stirring occasionally) until ready to serve.
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4-6
Live Long and Mangia!
Nutritional Facts:
Lemon Juice has so many health benefits. From losing weight to controlling blood sugar levels. Lemon juice helps with digestion, skin care, toothaches when messaged on the gums, and it’s anti bacterial properties help fight infections in the throat area. Use it!
Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and many antioxidant benefits.
Oregano is loaded with health benefits. It is known to be an effective anti-bacterial. It also has potent anti-oxidant activity.
For more on eating healthy, I find The Health Benefits Times very informative.