Ditch the mayo! This vibrant potato and green bean salad, bursting with red onion and a tangy vinegar-oil dressing, is a refreshing side dish perfect for any occasion.
Course Side Dish
Cuisine American
Keyword Green Bean Salad, Potato Green Bean Salad, Potato Salad
Prep Time 15 hourshours
Cook Time 45 minutesminutes
Servings 6
Ingredients
4cupspotatoes, cooked – use your favorite variety of potato – cut bite size
1pound green beans, cooked (cut bite size if you like)
3green onions, chopped
1small red onion, chopped small
½teaspoonoregano (or your favorite herb blend with oregano)
2cloves of garlic, pressed
salt & fresh cracked pepper to taste
Instructions
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 Season's Zesty Italian Dressing – excellent on this salad too!
In a small bowl or jar, pour the desired amount of dressing (at least 1/3 cup) and add the pressed garlic and oregano to the dressing and mix.
Salad
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!
Notes
TIPSThis recipe is easy to adapt!
You don’t need to peel the potatoes, do what you like.
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 can use a sweet onion, like vidalia, in place of the red or green onion.
Add more veggies if you like.
A sweet vinegar and oil dressing would be great too. Sandi makes her salad ahead of time and chills it overnight. I made my salad and served it right away.