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.
Green Bean and Potato Salad
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:
Recipe based on Tomato, Haricots Verts and Potato Salad, September 2016 issue of Food and Wine, page 38

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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. 🙂
I’d be happy to share it. Happy Valentine’s Day!
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!
It is delicious – hope you enjoy it!
This looks delicious. I love potatoes! #TwinklyTuesday
It is wonderful! Enjoy.
I would have to leave out the olives- otherwise total winner!
#dreamteam
Yes you have to adapt recipes to suit you – I left out the red onion, but my brother-in-law loves that!
I love it! It looks so gourmet! I am with TinMcCarthy, I would leave out the olives, but bring on the onions! Thanks so much for sharing at Celebrate Your Story!
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.
This salad looks great. I love everything in it. Pinning this.
Hugs,
Bev
Thanks Beverly – it is quite tasty.
That sounds yummy! I like this healthier take on a potato salad. Thanks for sharing with us at Together on Tuesdays.
Thanks Joanne
Several weeks ago I bought a bag of small potatoes and to my delight some of them were purple! I’m saving this recipe for the next time I see them.
It’s a great recipe and I hope you enjoy it!
This sounds so yummy! I love green olives. Can’t wait to try it!! Thanks for sharing the recipe with SYC.
hugs,
Jann
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……
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.
Looks stunning, would stand out at a pot luck for sure! Would love you to share this at Smell Good Sunday http://jaytriedandtrue.blogspot.com/2017/02/smell-good-sunday-7.html
Thanks for asking Jay! I’d love to share it and it’s a pleasure to meet you. Hope your day is fantastic.
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!
It certainly looks great and I’m sure I would love to eat it too!
What a scrumptious-looking dish! Your photo makes my mouth water!
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.
Wow, this looks and sounds delicious! Thank you so much for sharing your recipe. I want to make it soon 🙂 #happynowlinkup
Hope you enjoy it – it’s delicious!
Looks tasty and healthy Carol, yummy 🙂
Thanks for sharing at Creative Mondays last week, you are one of my features today at the blog hop.
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
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!
Hope your family enjoys as much as I do.
This is such a lovely, fresh and tasty salad. It’s perfect for entertaining too. Thank you for sharing with us at Hearth and Soul. Hope to ‘see’ you again this week!
Thanks April
That salad looks fabulous! Thanks for sharing at Home Sweet Home!
Thanks Sherry
I will feature ti this week at Home Sweet Home Carol!
Thank you so much, Sherry!
Oh wow! This looks really really good! I definitely want to try this recipe! Thanks for sharing it.
Enjoy! It’s really delicious.