Potato Green Bean Salad
Potato green bean salad with cherry tomatoes in red wine vinegar, parsley, and basil vinaigrette.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad, Side Dish
Cuisine: Italian
Servings: 6
for the salad
- 3 pounds potatoes cut into 1.5" cubes
- 3/4 pound green beans stems removed and cut into 3" pieces
- 1 pint cherry tomatoes halved
- 1 medium red onion thinly sliced
for the vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/4 cup basil chopped
- 1/4 cup parsley minced
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon mustard
In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and herbs. Add the red onions into the bowl, mix, and set aside.
Bring a large pot of salted (2 Tbsp kosher salt) water to a boil. Once boiling add in the potatoes and cook for 7 minutes. Add in the green beans and continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required.
Finally, add the cherry tomatoes on top and serve. Enjoy!
- The cooking times are approximate. If the potatoes need more time simply remove the green beans with a slotted spoon and allow the potatoes to continue cooking.
- Only 1 tsp of salt was used in the dressing, plus the salt in the water. Adjust to personal preference.
- Potato green bean salad can be saved for up to 3 days.
Calories: 341kcal | Carbohydrates: 44g | Protein: 5.6g | Fat: 17.3g | Saturated Fat: 2.5g | Sodium: 419mg | Potassium: 1226mg | Fiber: 8.5g | Sugar: 5.9g | Calcium: 40mg | Iron: 2mg