Sweet Little Bluebird

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Potato and Green Bean Salad

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Here is the third recipe I scored from my friend Sandi’s recent barbecue…POTATO & GREEN BEAN SALAD!

POTATO  & GREEN BEAN SALAD 

Awesome side dish you’ll want to add to your recipe box! Potatoes and green beans and onions, tossed in olive oil and vinegar dressing. Simple to make, so good. Great side dish that compliments so many meals. Perfect for barbecues, picnics, game day, parties and more.

so simple to make, so so good.

The salad above, Sandi used red potatoes and skipped the red onion. She also cut her green beans to bite size. The salad below, I made this week using white potatoes along with red and green onions. I kept my green beans a little larger. Instead of using just oregano, I used Penzeys Italian Herb Mix (Turkish oregano, basil, thyme, and cracked rosemary). I didn’t measure the seasoning, I just sprinkled it on.

When it comes to this salad, you don’t have to follow the recipe exactly. Use your favorite potatoes and peel them if you like. I like the skin on and so does Sandi, so no peeling for us, which makes this yummy salad even easier.

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Potato and Green Bean Salad from Sweet Little Bluebird

Potato and Green Bean Salad

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Ingredients

  • 4 cups potatoes, cooked – use your favorite variety of potato – cut bite size
  • 1 pound of green beans, cooked (cut to bite size if you like)
  • 3 green onions, chopped
  • 1 small red onion, chopped small
  • 1/2 teaspoon oregano (or your favorite herb blend with oregano)
  • 2 cloves of garlic, pressed
  • salt & fresh cracked pepper to taste
Dressing
The recipe calls for Newman’s Own Olive Oil & Vinegar Dressing. You can also make your own or use your favorite vinegar and oil dressing from the store. I have used Good Seasons Zesty Italian Dressing – excellent on this salad too!

 

  • In a small bowl or jar, pour desired amount of dressing (at least 1/3 cup) and add the pressed garlic and oregano to the dressing and mix.
Directions
Place cooked potatoes, green beans and onions in a large bowl. Add desired amount of the oil and vinegar dressing mixture, lightly toss. Salt and pepper to taste. Chill in fridge or serve immediately. Enjoy!

 

Tips
Have fun with this recipe. You don’t need to peel the potatoes, do what you prefer. I cut my potatoes to bite size and boiled them until ready. Be sure to use fresh green beans or frozen – skip canned. I use green bean steamers (12 oz). You could use a sweet onion, like vidalia, in place of the red or green onion, or in addition. Add more veggies if you like. A sweet oil and vinegar dressing would be great. Sandi makes her salad ahead of time and chills it overnight.  I made my salad and served it right away. I had leftovers and added a little more dressing when serving it the next day.

 

I love this simple and delicious salad.
Thanks for another great share, Sandi.

 

Sharing my salad at Weekend Potluck.

Thanks to all of you for stopping by!
Cheers!

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Comments

  2. Arlene M. Puliafico

    This is a fabulous recipe. I usually use red wine vinegar and make my own dressing. This time I used the Good Seasoning mix with white vinegar and a bit less oil, what a difference. I am bringing this to a 4th of July barbecue tomorrow. I feel confident that it will get a lot of complements. This will be my go to recipe for potato and string bean salad from now on. Thanks so much for sharing

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