Description
A refreshing and flavorful salad of tender green beans and creamy potatoes tossed in a zesty vinaigrette.
Ingredients
1 pound fresh green beans, trimmed
4 medium Yukon gold or red potatoes, peeled and cut into chunks
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar or lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Optional: 1 tablespoon chopped fresh parsley
Instructions
1. Place potato chunks in salted water, bring to a boil, and cook for 10–12 minutes.
2. Transfer cooked potatoes to a bowl.
3. Add green beans to the same pot and cook for 4–6 minutes until tender-crisp.
4. Drain and rinse green beans with cold water; add to potatoes.
5. Whisk olive oil, vinegar/lemon juice, garlic, oregano, salt, and pepper in a small bowl.
6. Pour dressing over the potatoes and green beans; toss gently to coat.
7. Let the salad rest for 15 minutes before serving.
8. Garnish with parsley if desired and serve.
Notes
Serve warm, at room temperature, or chilled. Can be prepared ahead of time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 100mg
- Fat: 14.4g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Italian green bean and potato salad, Mediterranean salad