Healthy & Delicious: Potato Salad With Green And White Beans Recipe – a delicious recipe with red potatoes, green beans, olive oil, cider vinegar, salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Fill a large pot with water. Salt it and bring to a boil. Meanwhile, cut the potatoes in half lengthwise. Then, cut each half into 1/2-inch slices (half moons). When water is boiling, add potatoes. Cook about 10 minutes, until they're barely tender.
2
While potatoes are boiling, chop stem ends from green beans and cut each bean in half. Then, in a large serving bowl, combine oil, vinegar, salt, and pepper to taste. Whisk together. Add basil and onions. Stir again.
3
After potatoes are cooked, remove them from boiling water using a slotted spoon or spider. Dump in bowl with vinaigrette. Add green beans to the hot water and cook about 4 or 5 minutes, until they're crisp-tender.
4
Drain green beans and add to bowl on top of potatoes. Pour in white beans. Mix everything thoroughly, but gently. Salt and pepper to taste. Serve warm (great), cold (pretty good), or at room temperature (very good). If there are leftovers, store 'em in the fridge and give 'em a good stir before re-serving.
354
kcal
Calories
20
g
Fat
37
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 red potatoes (about 1 1/2 pounds), 1 pound green beans, 1/3 cup olive oil, 2 tablespoons cider vinegar, and more.
Yes, Healthy & Delicious: Potato Salad With Green And White Beans Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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