Print

Heartfelt Potato and Green Bean Salad

Print Recipe

A vibrant and delicious potato and green bean salad, perfect for summer gatherings and packed with memories.

Ingredients

Scale
  • 1 pound baby gold or red potatoes
  • 8 ounces green beans (cut into 1½-inch pieces)
  • ½ cup dill vinaigrette
  • ½ cup Castelvetrano olives (halved)
  • 1 tablespoon chopped chives, parsley, or tarragon
  • ½ teaspoon minced garlic
  • Salt and black pepper to taste

Instructions

  1. Begin by scrubbing the baby potatoes clean. Cut them in half or quarters.
  2. Place the potatoes into a large pot of salted water and bring to a boil. Cook for about 10-12 minutes until tender.
  3. In the same pot, bring a fresh pot of salted water to a boil. Toss in your cut green beans and blanch for 3-4 minutes. Transfer them to an ice bath.
  4. While the potatoes and green beans cool, whisk together your dill vinaigrette. Combine olive oil, vinegar, minced garlic, and dill in a small bowl. Season with salt and pepper.
  5. In a large salad bowl, combine the warm potatoes, cooled green beans, halved olives, and chopped herbs. Drizzle over the dill vinaigrette and toss gently.
  6. Taste the salad and adjust seasoning if needed. Allow to chill in the fridge for at least 20 minutes before serving.

Notes

Feel free to customize with other ingredients such as feta cheese or nuts for added flavor and texture.

Nutrition

Keywords: potato salad, green bean salad, summer salad, vegetarian recipes, easy salads

Find it online: https://flavorvia.com/potato-green-bean-salad/