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.


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


  • 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'


  •  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

Thanks for the visit. Get exclusive free printables & all the news straight to your mailbox!


* indicates required


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.

  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!

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.