Potato Salad with Green Beans and Salsa Verde

Name: Potato Salad with Green Beans and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup minced chives; 1/4 cup finely chopped parsley; 2 tablespoons finely chopped mint; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 large garlic clove, minced; Salt; 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 tablespoons unsalted butter; 1 1/2 pounds green beans, trimmed; Chive blossoms, for garnish (optional)

Servings: persons

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1
In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt.
2
Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
3
Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil.
4
Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan.
5
Add 1 tablespoon of the butter and toss to coat.
6
Season with salt.
7
Bring a large pot of salted water to a boil.
8
Add the beans and cook until crisp-tender, 4 minutes; drain.
9
Return the beans to the pot and stir in the remaining 1 tablespoon of butter.
10
Season with salt.
11
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat.
12
Transfer the beans to a serving bowl.
13
Top with the potatoes, garnish with the chive blossoms and serve right away.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 cup minced chives, 1/4 cup finely chopped parsley, 2 tablespoons finely chopped mint, and more.

Yes, Potato Salad with Green Beans and Salsa Verde 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.

That's it — enjoy your meal!