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This rustic Italian salad is simple, satisfying, and perfect for warm weather days. It brings together tender potatoes, crisp green beans, briny olives and capers, and flaky tuna, all tossed in a bright olive oil and vinegar dressing. It’s hearty enough to be a full meal but light enough to serve alongside grilled meats, crusty bread, or a chilled glass of wine.

Whether you’re headed to the cottage, hosting a backyard lunch, or just looking to use up what’s in the pantry, this dish is unfussy, nutrient-packed, and full of flavor.

Leave a comment below and share your creation with me on Instagram @she_is_italian!

Prep Time: 20 mins

Cook Time: 10-15 mins

Serves: 4-6

🥗 L’insalata di Patate, Fagiolini e Tonno

— Potato, Green Bean & Tuna Salad – Italian Style

Ingredients

  • 4–6 medium yellow, red or waxed potatoes (approx. 1–2 per person)
  • 250g green beans or flat broad beans, trimmed (cut in half)
  • 1 can tuna (packed in water, drained)
  • 50g whole pitted olives (use what you like here)
  • 70g sun-dried tomatoes, sliced
  • 1 small red/yellow onion, thinly sliced
  • small handful fresh parsley, chopped
  • small handful fresh dill, chopped
  • 2-3 tbsps extra virgin olive oil (measure with your heart)
  • 2-3 tbsps apple cider vinegar (measure with your heart)
  • oregano, salt + freshly ground pepper, to taste

Directions

  1. Cook the Potatoes: Scrub and peel your potatoes if desired, then cut them into chunks. Boil in salted water until fork-tender, about 10–12 minutes. Drain and set aside to cool slightly.
  2. Blanch the Green Beans: In a separate pot, blanch the green beans in salted boiling water for 2–3 minutes, until bright green and just tender. Drain and immediately plunge into cold water to stop the cooking. Drain again and pat dry.
  3. Sautée: In the same pot sauté your onions and garlic till fragrant. Remove from heat and set aside.
  4. Assemble the Salad: In a large mixing bowl, gently combine the cooked potatoes, green beans, tuna, olives, sun-dried tomatoes, onion, dill, and parsley.
  5. Dress It Up: Drizzle generously with extra virgin olive oil, add a splash or two of apple cider vinegar, and season with salt and pepper. Toss gently to coat everything evenly.
  6. Let It Rest (Optional but Recommended): Allow the salad to sit at room temperature for about 15–20 minutes before serving to let the flavors meld.
  7. Serve & Enjoy: Serve slightly warm or at room temperature. It also tastes even better the next day!

Notes

  • This is a very versatile recipe. If you don't have apple cider vinegar you can also sub in white or even red wine vinegar.
  • Try this dish with mini heirloom potatoes cut in half and then boiled or even roasted.
  • Make this vegetarian by leaving out the tuna and adding sliced or quartered hard boiled eggs.
  • This is a great fit-focused, meal-prep recipe. You can control the amount of olive oil you use.

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