Green Bean and Potato Salad

Last August when I visited my sister in Michigan, she and I made a great new dish she found in Food And Wine magazine, Tomato, Haricots Verts and Potato Salad.  I loved it and brought the recipe home with me. Since I returned home in September, I have made it 5 or 6 times refining it to my taste.

It’s packed with all my favorites – grape tomatoes, green beans, assorted baby new potatoes,  fresh herbs and green olives. Don’t you love the little purple potatoes?  The salad dressing is simple vinegar and olive oil.

Now I periodically gather the ingredients and have a plateful for lunch for several days.  I personally don’t use the capers any more. I used them for the first two times but I didn’t find that they added enough flavor to justify the expense.  I am including it in the recipe for you as optional.

The original recipe calls for balsamic vinegar which is wonderful, but I now use organic apple cider vinegar which is my favorite. It’s flavorful and so healthy for you. Use the vinegar of your choice to fit your family’s taste buds.  I also tried it once with fresh oregano when I couldn’t find fresh basil.  It was still delicious. I encourage you to try it with your favorite fresh herbs.  When I couldn’t find baby potatoes, I did try it with regular ones. It was good but not as good as the baby version. I also like to cut the bigger baby potatoes in half for bite sized pieces.

Green Bean and Potato Salad

Use organic when available. Serves 6.

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Green Bean and Potato Salad

A wonderful salad filled with fresh vegetables: baby potatoes, green beans, grape tomatoes, and fresh herbs. It's a wonderful side dish to any meal but makes a great lunch on its own.
Course Salad, Side Dish
Cuisine American
Keyword green bean potato salad, salad
Servings 6

Ingredients

  • 1 1/2 lbs mixed baby potatoes
  • 1/2 lb green beans trimmed
  • Salt and pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar (or apple cider vinegar)
  • 1 pint cherry tomatoes halved
  • 3/4 cup pitted olives halved (I used green olives, original recipe called for mixed)
  • 1/2 cup thinly sliced red onion
  • 2 tbsp caper, drained & rinsed (optional)
  • 1 cup lightly packed torn basil leaves (do not slice as it blackens like sliced lettuce)
  • 1/2 cup lightly packed parsley leaves'

Instructions

  •  In a medium sauce pan cover baby potatoes with water and bring to a boil.
  • Add a pinch of salt and simmer over moderate heat about 15 minutes.  
  • Drain and let cool slightly. You want slightly warm potatoes for the salad.
  • If the baby potatoes are larger, I cut them in half.
  • Bring a medium sauce pan of water to a boil.
  • Add the green beans and a pinch of salt.
  • Blanch about 2 minutes until crisp-tender.
  • Have a bowl of ice and water ready.
  • Drain green beans and put in ice bath to cool and stop cooking.
  • Drain green beans and dry thoroughly or your salad will be soggy.
  • In a large bowl, mix olive oil and vinegar with a whisk.
  • Add the potatoes, green beans, tomatoes, olives, capers, red onion, and herbs.  
  • Toss gently.  Season with salt and pepper.

I hope you enjoy this marvelous plate of goodness. Keep the recipe handy when your garden or the local farmer’s market is loaded with fresh veggies this summer. It would make a great side dish for a cook-out too.  You can eat the leftovers cold or sit on the counter and let it come to room temperature.

This post was featured on:

JENerally Informed
Featured at Home Sweet Home
Recipe based on Tomato, Haricots Verts and Potato SaladSeptember 2016 issue of Food and Wine, page 38
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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

39 thoughts to “Green Bean and Potato Salad”

  1. I am not a big fan of green beans but this salad could convert me! I’d love if you’d shared this with Party in your PJs (Tuesday nights) or Awesome Life Friday. 🙂

  2. Good Morning and thank you for visiting my blog. This recipe looks so tasty and healthy. My husband and I live in GA but he is from MI originally.
    Happy Valentine’s Day!

  3. This looks delicious! I am going to make it. I’ll have to leave out the olives though – not a fan – but might well include the capers again. Thanks for posting the recipe.

  4. This sounds so yummy! I love green olives. Can’t wait to try it!! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

  5. Hello, I found you over at “No Rules Party.” I love this recipe and with spring only around the corner I am printing it out and bookmarking. It looks and sounds delicious! Thanks for sharing this. It is so nice to meet you……

    1. It’s a pleasure to meet you! Just visited your blog and love your copper heart and checked dinnerware. Thanks for coming by and I hope you love the salad.

    1. Thanks for asking Jay! I’d love to share it and it’s a pleasure to meet you. Hope your day is fantastic.

  6. What a beautiful and colorful salad! I could see adding a few small slices of sausage and some feta cheese to serve as a meal on its own. Thanks for sharing at the #happynowlinkup!

  7. This looks like a wonderful veggie dish. I love the little potatoes! I hope to try this recipe soon 🙂 Thank you for linking up at Together on Tuesdays.

  8. Wow, this looks and sounds delicious! Thank you so much for sharing your recipe. I want to make it soon 🙂 #happynowlinkup

  9. Your salad looks great! I love quick ideas like this as there is always a mad dash in the evenings to get something healthy and hearty on the table. Thank you for linking up to the #Dreamteam

  10. Oh, we love everything in this salad. From the baby potatoes to the capers and mixed olives. This just may be a new regular salad around here. Thanks so much for sharing it!

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