Potato and Green Bean Salad
This vibrant Potato and Green Bean Salad, dressed in a tangy balsamic vinaigrette, offers a delightful alternative to traditional mayo-based salads. It's an ideal dish for potlucks and pairs wonderfully with any grilled favorites, making it a fantastic side option for your summer gatherings!
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Ingredients
- 3 1/2 pounds new potatoes
- 3 scallions
- 1 2.25 oz can sliced black olives, drained
- 1 teaspoon kosher salt and fresh black pepper
- 1 lb green beans beans
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
Instructions
- 1
In a sizable pot filled with salted water, bring the potatoes to a boil and cook until they are fork-tender, which should take approximately 25 to 30 minutes.
- 2
Meanwhile, in a separate pot, add water to cover the string beans and bring to a boil. Cook the string beans until they are tender, which will take around 6 to 7 minutes. Once cooked, drain the beans and immediately rinse them under cold water to halt the cooking process.
- 3
Once the potatoes are finished cooking, drain them thoroughly.
- 4
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until well combined.
- 5
Incorporate the drained potatoes, string beans, chopped scallions, and olives into the bowl. Toss everything together until evenly mixed, and serve at room temperature.