Italian Green Bean Salad

Italian Green Bean Salad

  • Prep min
  • Total
  • Makes 4 – 6 Servings


  • 12 new potatoes, halved
  • 1/2 pound green beans, cut in half
  • 1/2 pound baby spinach or lettuce of your choice
  • 2 tomatoes, sliced in wedges
  • 2/3 cup pitted olives of your choice
  • 2 Tablespoons fresh parsley, minced
  • Stonewall Kitchen Classic Italian Dressing
  • 2 hardboiled eggs, cut into wedges



  1. Place the potatoes in a saucepan of boiling water and cook until almost soft (approximately 5 minutes).
  2. Add the green beans and cook with potatoes for 2 minutes. Drain and rinse under cold water.
  3. Combine the potatoes, green beans, tomatoes, olives and parsley in a bowl.
  4. Drizzle the Classic Italian Dressing and toss lightly.
  5. Refrigerate for at least 1 hour or longer. Can be made a day prior to serving.
  6. To serve, place spinach or lettuce leaves in bowl or platter. Add the other ingredients and garnish with the egg wedges.