Potato, Green Bean, and Cherry Tomato Salad – a delicious recipe with green beans, potatoes, orange juice, white wine vinegar, basket, fresh Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes.
2
Drain.
3
Transfer to medium bowl.
4
Refresh under cold running water.
5
Drain well.
6
Cook potatoes in pot of boiling salted water until just tender, about 8 minutes.
7
Drain.
8
Transfer to large bowl.
9
Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat.
10
Cool to room temperature, occasionally stirring gently.
11
Add green beans, tomatoes, and parsley to potatoes.
12
Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend.
13
Season dressing to taste with salt and pepper.
14
Add dressing to salad and toss to combine.
15
(Can be made 2 hours ahead.
16
Let stand at room temperature.)
419
kcal
Calories
20
g
Fat
54
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 8 ingredients. The key ingredients include: 1 1/4 pounds slender green beans, trimmed, 2 pounds small red-skinned new potatoes, quartered, 8 tablespoons fresh orange juice, 3 tablespoons white wine vinegar, and more.
Yes, Potato, Green Bean, and Cherry Tomato Salad 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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