Description
You’ll be the hero of the potluck when you arrive with this potato salad with green beans! Not only is it simple to prepare (ready in 35 minutes) but it is unique, healthy and so flavorful! It is bursting with crowd-pleasing Italian-inspired flavors, vegan-friendly and packed with loads of nutritious veggies including cherry tomatoes, arugula and crisp-tender green beans.
Ingredients
- 2 pounds small red-skinned potatoes, scrubbed cut into 1-inch chunks (8 cups)
- 2 cups green beans, trimmed and cut into 2-inch lengths
- 1 clove garlic, minced
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 2 cups loosely packed fresh arugula leaves
- 1 cup cherry tomatoes, cut in half
- 1/2 cup sliced pitted Italian black olives, optional
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped fresh basil leaves
- 2 tablespoons minced parsley
Instructions
- Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover and steam 10 minutes.
- Remove lid, add on the green beans and continue steaming until the potatoes are tender when pierced with a fork and the green beans are fork tender, 3 to 4 minutes.
- Meanwhile, sprinkle ½ teaspoon salt over the minced garlic, and mash with the side of a Chef’s knife until a paste forms. Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar and pepper.
- Add the potatoes and green beans to the dressing and toss to coat. Let sit 10 to 20 minutes, tossing occasionally.
- Add arugula, tomatoes, olives (if using), red onion, basil and parsley and toss to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.
Notes
Leftovers: Keep leftovers in an airtight container in the fridge up to three days. Bring to room temp for 20 to 40 minutes before serving, and toss well to moisten the potatoes and green beans before enjoying.
Make Ahead: While leftovers of this salad are totally delicious, the vinegar in the dressing will make your green beans go a bit dull. If you want to prep this ahead do the following:
- Omit the red wine vinegar and the arugula but follow the rest of the instructions for the recipe. Store in the bowl with plastic wrap over it in the fridge up to 24 hours in advance.
- Before serving, let the potato salad come to room temp for about 20 minutes, tossing to coat (this will help the olive oil come back to temp.) Then drizzle on the vinegar and toss well. Then add in the arugula and toss again before serving.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 179 calories
- Sugar: 2 g
- Fat: 8 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g