Potato, Green Bean and Onion Salad


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This is one of the best barbecue salads around!

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Serving Size / Yield

4 servings


  • 4 med. boiling potatoes
  • 1 lb. green beans, trimmed
  • salt
  • 1 sm. red onion, chopped
  • 1/3 C. olive oil
  • 3 Tbs. red wine vinegar
  • 2 Tbs. chopped basil
  • pepper

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Put the potatoes in a medium saucepan and add cold water and salt to taste. Cover and bring to a simmer over medium heat. Cook until the potatoes are tender when pierced with a knife, 20 minutes. Drain well. Let cool slightly. Peel potatoes into 1/4-inch slices.

Bring another large saucepan of water to a boil. Add the green beans and salt to taste. Cook beans until they're tender, about 8 minutes. Drain beans and cool then under water. Drain and pat dry. Cut beans into bite-size pieces. In a large bowl, whisk oil, vinegar, herbs and salt and pepper to taste together. Add potatoes, beans and onion. Toss well. Serve.

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