Green bean and potato salad, a side dish to enjoy all year round, excellent both hot and cold, can be made with frozen green beans or, as I did this time, with fresh green beans which are in season in spring and throughout summer. For the recipe, the green beans as well as the potatoes are boiled, I will explain how to quickly boil green beans and potatoes in a few minutes, together in the pot, and of course since I’m using fresh green beans I’ll also explain how to clean the green beans before cooking, simple operations but which may be unknown to those who don’t have much practice with the stove yet. So let’s see how to prepare this delicious dish which is perfect even when we’re on a diet, accompanied with a slice of grilled meat or fish.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for a Perfect Green Bean and Potato Salad
Green Bean and Potato Salad for a Perfect Dish
- 28 oz green beans
- 6 small potatoes
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
Tools for Perfect Green Bean and Potato Salad
- 1 Pot
- 1 Potato Peeler
- 1 Knife
- 1 Bowl
- 1 Colander
Steps
Place a pot with plenty of water on the heat and bring to a boil over high heat.
Meanwhile, clean the green beans, remove both ends, including the tip, and any strings from the pod.
Wash the cleaned green beans and cook them in boiling water. I cooked them for 10 minutes from boiling as they were a bit firmer than the usual ones I buy, indeed cooking times may vary depending on how tender the green beans are.
Meanwhile, peel the potatoes with a potato peeler, cut them into small cubes and wash them thoroughly. After 10 minutes, add them to the green beans and cook for another 10 minutes or so. If the green beans are already cooked, you can remove them and just cook the potatoes.
Drain the potatoes and green beans, always taste to check if they’re cooked before draining, and place them well-drained in a bowl.
Season with salt, sliced garlic, and a little extra virgin olive oil. Mix well and enjoy hot as soon as made, or let them cool and serve cold from the fridge for a refreshing side dish on warmer days.
The green bean and potato salad can be enriched with cherry tomatoes, tuna, or other fish or even chicken for a tasty single dish, and you can also add basil pesto to make the salad more fancy.
