Lunch

Potato and Green Bean Salad

Tender new potatoes and crisp green beans soak up a bright balsamic and olive oil dressing, mingling with briny black olives and fresh scallions for a savory, tangy bite in every forkful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Potato and Green Bean Salad
Total
42 min
Prep
10 min
Cook
32 min
Serves
12

Nutrition per Serving

Calories
153
Protein
3g
Carbs
25g
Fat
5g
Fiber
5g
Sugar
3g
Sodium
800mg

Ingredients

  • 3 1/2 lb new potatoes (about 10 peeled and cut 1-inch pieces)
  • 1 lb green beans beans (ends trimmed)
  • 1 2.25 oz can sliced black olives, drained
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 scallions (chopped)
  • 1 tsp kosher salt and fresh black pepper

Instructions

  1. Cook potatoes in a large pot of salted water until tender, about 25 to 30 minutes.
  2. In a second pot, cover string beans with water and boil until string beans are tender, 6 to 7 minutes. Drain then quickly run under cold water to prevent them from overcooking.
  3. When the potatoes are done, drain.
  4. In a large bowl, combine balsamic, oil, salt and pepper.
  5. Add the potatoes, green beans, scallions and olives. Mix well and serve room temperature.