Salad of Potatoes, Green Beans, Zucchini and Herbs

Name: Salad of Potatoes, Green Beans, Zucchini and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1/4-pound red potatoes; 1/2 pound green beans (see Note); Four 1/4-pound zucchini, halved lengthwise and sliced crosswise 1/4 inch thick; 1/3 cup extra-virgin olive oil; 1/4 cup coarsely chopped basil; 2 tablespoons coarsely chopped flat-leaf parsley; 1 tablespoon plus 2 teaspoons balsamic vinegar; 1 garlic clove, minced; 1 tablespoon coarsely chopped dill; 1 teaspoon coarsely chopped oregano; 1/2 teaspoon coarsely chopped thyme; Salt and freshly ground pepper

Servings: persons

Four 1/4-pound red potatoes
1/2 pound green beans (see Note)
Four 1/4-pound zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1/3 cup extra-virgin olive oil
1/4 cup coarsely chopped basil
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon plus 2 teaspoons balsamic vinegar
1 garlic clove, minced
1 tablespoon coarsely chopped dill
1 teaspoon coarsely chopped oregano
1/2 teaspoon coarsely chopped thyme
Salt and freshly ground pepper

1
Steam the potatoes in a basket over simmering water until tender, about 25 minutes.
2
Transfer to a plate and let cool completely.
3
Peel the potatoes, then slice them 1/4 inch thick.
4
Meanwhile, add the green beans to the steamer and cook for 3 minutes.
5
Scatter the zucchini over the green beans and steam until both are just tender, about 3 minutes.
6
Spread the beans and zucchini out on a baking sheet and let cool completely.
7
In a small bowl, mix the olive oil with the basil, parsley, vinegar, garlic, dill, oregano and thyme; season with salt and pepper.
8
In a medium bowl, toss the potatoes with all but 2 tablespoons of the vinaigrette, then transfer to a platter.
9
Add the beans, zucchini and remaining vinaigrette to the bowl and toss to coat.
10
Mound the beans and zucchini on the potatoes and serve.

242

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: Four 1/4-pound red potatoes, 1/2 pound green beans (see Note), Four 1/4-pound zucchini, halved lengthwise and sliced crosswise 1/4 inch thick, 1/3 cup extra-virgin olive oil, and more.

Yes, Salad of Potatoes, Green Beans, Zucchini and Herbs 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!