Recipe: Lidia Bastianich’s String Bean and Potato Salad

Set your picnic apart with this fresh, springtime recipe.

This post, written by Lidia Bastianich, appears on 

I ate a lot of potatoes as a child, and my Grandmother Rosa had many ways of dressing them up. This was one of my favorites as a kid when my grandmother’s earliest string beans were harvested. Try it as picnic fare.


    • 2 medium to large Idaho potatoes
    • 1 pound fresh string beans, trimmed
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons white wine vinegar
    • 1/4 teaspoon salt
    • Freshly ground black pepper, to taste
    • 1 small red onion, thinly sliced


1. Boil the potatoes in 2 quarts of salted water for 20 minutes. Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender.

2. Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well.

3. When the potatoes are cool enough to handle, peel and slice them 1/3-inch thick. If the beans are long, halve them crosswise.

4. In a large bowl, whisk together the oil, vinegar, salt and pepper. Add the onion, potatoes and beans, and toss very gently to dress all ingredients without breaking the potatoes.

Serves: 6
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