Potato and green bean salad is not your ordinary potato salad. This vegetable dish provides a low-fat alternative to the summer potato salad classic. It’s lemon-herb flavors are refreshing and perfect for a day out at the beach or as a BBQ side dish.
I find the flavor and texture of Yukon gold potatoes best suited for this dish, but you can also do a mix of red potatoes (leave skins on) and yellow for additional color/texture. I first experienced this potato salad in restaurants while living in Italy. It really hits the spot on a hot summer day.
Potato and green bean salad
Potato and green bean salad is a lemony-herb, low-fat version of the summer potato salad classic.
- 2-3 Yukon gold potatoes
- 1-1 1/2 tbsp shallots (finely diced)
- 3/4 cup green beans (blanched and cut into bite-sized pieces)
- 2-2 1/2 tbsp extra virgin olive oil
- juice of lemon (1/2 a small to medium sized lemon)
- 1-1 1/2 tbsp fresh oregano sprigs (torn)
- salt and pepper (to taste)
- Peel and cut the potatoes into bite sized pieces. Fill a large sauce pan ¾ of the way. Add about 1 tsp salt and bring the water to a boil. Add the potatoes and cook until fork tender. Do not over-cook. You’ll want a slightly firmer texture. If they are too soft, you’ll end up with mushy potato salad. Drain the potatoes, place in a large bowl and chill. Cut the fresh green beans into bite sized pieces. Blanch the green beans. To blanch, place the green beans in a pot of boiling water. Boil for approximately 2 – 3 minutes only. Then lift the green beans out of the water with a large slotted spoon and plunge into a bowl of ice water. This stops the cooking process, retains the bright green color and allows them to stay crisp. Allow the green beans to chill a few minutes before removing them from the water.
In the bowl with the potatoes, add the shallots, green beans, olive oil, lemon juice and oregano. Toss. Add salt and pepper to taste. Chill the potato salad for about 20 – 30 minutes before serving.