Potato and Green Bean Salad

I saw this potato and green bean salad recipe several weeks ago on The Duo Dishes and have wanted to try it ever since. Of course, since I’m one of those cooks who can’t leave well enough alone, I did a little tweaking as I cooked. All in all it was quite successful. BeeBop liked it, too. He even had seconds :-)

Here’s what you need:

1 lb small red and white potatoes, cut into 1 inch pieces
½ 1-lb. pkg mixed baby beans and carrots
2 small tomatoes, cut into 1 inch pieces
½ red onion, sliced
1 clove garlic, minced
2 tblsp dill, chopped
2 tblsp parsley, chopped
3 tblsp olive oil
kosher salt

See the mason jar in the photo above? That’s how I keep extra fresh dill. When there’s extra in the summer, I pack it into a jar and fill the jar with vinegar. Cap it tightly. Then when you need some dill for making pickles or such, you can pull out what you need. Also, you wind up with a jar of nicely flavored dill vinegar. I thought the dill would be fine to use in this recipe, and it wasn’t bad but fresh or dried would have been better. I’ll remember for next time.

Cut the potatoes into 1-inch pieces. Boil potatoes in salted water until fork tender, not mushy. Approximately 10-15 minutes.

While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions and tomatoes soften. Approximately 15 minutes. When potatoes are done, remove from water and drop frozen veggies into potato water to cook. Bring to boil, reduce heat and simmer for about 6 minutes.

Mince the garlic as finely as possible and place in serving bowl.

 

Add cooked tomatoes and onion.

Add the herbs.

Add potatoes, veggies, olive oil and salt. Gently toss together and serve.

Enjoy!

Potato and Green Bean Salad

Prep Time: 5 minutes

Cook Time: 36 minutes

Total Time: 41 minutes

A lovely, light and fresh combination of potatoes, beans, carrots, and roasted tomatoes.

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Ingredients

• 1 lb small red and white potatoes, cut into 1 inch pieces
• ½ 1-lb. pkg mixed baby beans and carrots
• 2 small tomatoes
• ½ red onion, sliced
• 1 clove garlic, minced
• 2 tblsp dill, chopped
• 2 tblsp parsley, chopped
• 3 tblsp olive oil
• kosher salt

Instructions

1. Boil potatoes in salted water until fork tender, not mushy. Approximately 10-15 minutes.
2. While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions and tomatoes soften. Approximately 15 minutes.
3. When potatoes are done, remove from water and drop frozen veggies into potato water to cook. Bring to boil, reduce heat and simmer for about 6 minutes.
4. Place minced garlic in serving bowl. Add cooked tomatoes and onion, herbs, potatoes, and veggies. Add olive oil and salt. Gently toss together and serve.

Notes

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