potato and green bean salad

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Potato and Green Bean Salad

By , from the Culinate Kitchen collection
Serves 6 to 8
Cook Time 30 minutes

Introduction

Red potatoes will stay more intact in this salad than yellow potatoes, which tend to break down more. It’s your choice whether or not to leave on the skins. As for the dressing, this recipe makes a fair amount, so dress to taste and store any leftovers in the fridge for future green salads.

Ingredients

Dressing

~ Zest of one lemon
¼ cup fresh lemon juice
1 Tbsp. Dijon mustard
½ cup extra-virgin olive oil
~ Salt and freshly ground black pepper to taste

Salad

2 lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)
~ Salt to taste
2 cups green beans, topped, tailed, and cut into 1-inch lengths
4 Tbsp. freshly snipped chives

Steps

  1. Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes.
  2. To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water.
  3. While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth.
  4. In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.

Notes

This salad is good served either warm or cold.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice