Grandma’s Green Bean and Potato Salad: the simple and fresh summer side dish that feels like home:
There are days when you don’t feel like cooking at all… but you’re still hungry! So, go for a trusty option that never disappoints: the green bean and potato salad.
A dish that feels like home, reminiscent of hot summers and open kitchens, of grandmothers who never asked “Are you hungry?” but filled your plate without waiting for an answer.
It’s simple, nutritious, light, and a dinner saver. And when you serve it, everyone ends up cleaning their plate. Even those who say: “I don’t eat vegetables”.
There was a time when cleaning green beans felt like a punishment to me. A repetitive, endless task that seemed like the perfect penalty for anyone who had just broken or done something wrong.
But today, surprisingly… I find it relaxing.
Almost.
It’s a humble recipe, one that you prepare with little but stays in your heart.
Simple, no frills, but it makes you feel at home right away.
This salad is my summer madeleine. I remember it from lunches at grandma’s, with green beans picked from the garden and potatoes that boiled slowly.
It’s simple, nutritious, light, and a dinner saver. And when you serve it, everyone ends up cleaning their plate. Even those who say “I don’t eat vegetables”.
Discover other easy and genuine side dishes or salads:
- Green Bean, Tuna, and Egg Salad: Easy with or without Bimby!
- The Green Bean Pesto That Will Leave You Speechless! Also Bimby Recipe
- GREEN BEAN AND CHICKEN SALAD
- Zucchini and Eggplant in a Pan: the summer side dish you must try
- Easy and Quick Pan Zucchini Ready in 15 Minutes: Quick, Healthy, and Fragrant Side Dish
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Grandma’s Green Bean and Potato Salad
Few, simple, always in the pantry or the fridge drawer:
- 1.1 lbs green beans
- 4 potatoes (medium)
- 1 clove garlic (if you like, otherwise chopped chives)
- to taste extra virgin olive oil
- basil (a few leaves)
- mint (a few leaves)
- to taste salt
- to taste white wine vinegar (I used one from Modena)
- to taste olive oil (also, 1 tbsp)
Tools
Even for a simple recipe like this, having the right tools makes a difference: you speed up the process and enjoy the work more.
Here’s what you need to best prepare grandma’s salad:
- 1 cutting board
- 1 vegetable knife
- 1 potato peeler
- slotted spoon or colander
- 1 large salad bowl
Steps
From a true family recipe: you do it by eye, but I’ll leave everything clear and measured.
Suitable for: vegetarians, those looking for lightness, those who love old-fashioned dishes
1. Trim and wash the green beans, then boil them in salted water for about 10-12 minutes: they should remain bright green and tender.
If you prepare it the night before and let it rest in the fridge, the flavors blend better and it tastes even better.
Save some for the next day’s lunch: it’s perfect cold, with a slice of bread!
2. Meanwhile, boil the potatoes with their skin, starting in cold water. Once tender (about 25-30 minutes), peel them and cut them into pieces or cubes.
3. In a large bowl, combine the drained and cooled potatoes and green beans.
4. Season with olive oil, salt, pepper, finely chopped or crushed garlic (if using), mint, basil leaves, and a few drops of lemon or vinegar.
5. Mix gently (or as grandma used to say: “don’t toss it around, it will break!”)
Let it rest for at least 15 minutes before serving: it flavors better and tastes even better.
Serve it in a nice rustic bowl, maybe with a wooden spoon… and some bread at hand. Because yes: here, cleaning the plate is a must!
This is not just a recipe.
It’s a way to remember grandma, with hands that knew everything and with few words.
Green beans, potatoes, and the scent of home.
Storage: in the fridge for 2-3 days, well covered. Even better the next day!
Notes: You can also add Taggiasca olives or thinly sliced red onion if you want to personalize it, but even as it is… it’s perfect.
If you don’t like garlic, you can use shallot or remove it altogether.
Grandma’s Green Bean and Potato Salad: the simple and fresh summer side dish that feels like home
FAQ (Questions and Answers)
Learn how to best prepare Potato and Green Bean Salad with questions and answers.
Can I make it in advance?
Yes, in fact… YOU SHOULD! It rests and becomes tastier.
Can I add tuna?
Sure, and it becomes a perfect one-dish meal for a quick dinner.
What if I don’t have mint?
Fresh basil or chives work great!
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