Potato-Tomato-Green Bean Salad

Potato-Tomato-Green Bean Salad – This is one of those side dishes that I’m usually more excited to eat than the entrée. I look for reasons to eat it and meals to serve it with. (Truth be told, I ate this for dinner all by myself when James was working late one night.) And really, I posted this a long time ago, but I definitely didn’t do it justice back then. It deserves a post of its own.

I first had this while visiting my college roommate’s mom. We went to her house for the weekend and of course she prepared us a delicious feast because you know all college students are starving. 😉 I’ve never forgotten how good this was and every time I eat it, I’m instantly transported back to the good old days. Sleeping in, no classes on Friday’s, hanging out with friends all the time…ah, college.

I guess this could technically be classified as a potato salad, but whenever I think of potato salad, I think of mayo, mustard, and hard-boiled eggs. This is so not that. It’s potatoes, green beans, tomatoes, onions, and an oil & vinegar dressing. It’s mouth watering and perfect for summer. It comes together quickly and tastes great hot, at room temperature, or even chilled from the fridge. Do make this. And enjoy it. 🙂

**As with any type of salad, the amounts can be changed to suit your needs and are really just an approximation.**

Potato-Tomato-Green Bean Salad

Potato tomato green bean salad

  • 4-6 white or gold potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 lb. fresh green beans, cut in half
  • 1/2 red onion, cut into 1/2-inch or smaller pieces
  • 2 tomatoes, seeded and chopped into 1/2-inch pieces
  • Kosher salt and black pepper
  • 2+ tbsp. olive oil
  • 1 tbsp. white vinegar, more or less to taste
  • chopped parsley, to garnish

1. Bring a large pot of salted water to a boil. Boil potatoes until fork tender. During the last 5 minutes of cooking, add in green beans. During the final minute of cooking, drop in the onions. Drain well.

2. Combine potatoes, green beans, onion, and tomatoes. Season with salt and pepper. Dress will olive oil and vinegar, beginning with small amounts and tasting often. Top with chopped parsley. Serve hot, at room temperature, or cold.

recipe from family friends, Ursula Davi-Myer & Kathleen Davi.

Potato-Tomato-Green Bean Salad

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