String Bean and Potato Salad


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My mom used to prepare this salad with grilled meats. It is fresh and light and stands up well to the summer heat.

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lincroft, nj

Serving Size / Yield

8-10 servings


  • 1/4 C. red wine vinegar
  • 2 cloves garlic, shredded
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. onion powder
  • 1/4 C. olive oil
  • 3/4 lb. red potatoes, quartered
  • 1 lb. green beans (trimmed and sliced in half)
  • 1 small red onion, sliced
  • 1/4 C. Kalamata olives, sliced and pitted (optional)

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Dressing: Combine vinegar, garlic, pepper, salt, oregano and onion powder; whisk. Add oil, re-whisk and set aside.

Boil potatoes until almost tender; add beans and cook until potatoes are fork tender. Rinse under cold water to stop cooking process – drain well. Once cooled, add to large bowl with onions and most of the dressing. Toss gently so as not to break up potatoes. Chill covered in fridge at least 1 hour. Remove and let come to room temperature before serving. Add remaining dressing and olives and serve.

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