Italian-Style Potato Salad


  • 3 – 5 lb. red-skinned potatoes
  • 1 lb. whole green beans, fresh or frozen
  • 1/3 c. extra-virgin olive oil
  • 1/2 c. lemon juice, freshly squeezed
  • 2 14-oz. cans pitted black olives
  • 1 medium red onion, thinly sliced into rings
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. vegetable seasoned salt


  1. Cook and dice potatoes, leaving skins on. Steam green beans until crisp-tender, then refrigerate to chill them.
  2. Mix lemon juice, olive oil, oregano, vegetable seasoned salt. Separate onion rings and add.
  3. Drizzle some of this dressing over the potatoes, green beans and olives. When ready to serve, toss all ingredients together and serve.
Browse Cook(s): Lucia Tiffany
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.