Potato and Green Bean Salad – A lovely, light, and fresh combination of potatoes, beans, carrots, and roasted tomatoes. Great for weeknight dinners.
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 :-)
Potato and Green Bean Salad - A lovely, light, and fresh combination of potatoes, beans, carrots, and roasted tomatoes. Great for weeknight dinners. Click To Tweet
How to Make Potato and Green Bean Salad
To make this lovely potato salad, you’ll need some small red and/or white potatoes, a package of frozen, mixed baby beans and carrots, a couple of small tomatoes, half a red onion, a clove of garlic, some fresh dill, fresh parsley, olive oil, and 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.
And the herbs.
Add potatoes, veggies, olive oil and salt. Gently toss together and serve.
Enjoy!
More Potato Salad Recipes on Never Enough Thyme:
Potato Salad Recipes from Other Bloggers:
- Easy Creamy Potato Salad from Inspired Taste
- German Potato Salad from Spend with Pennies
- Herbed Potato Salad from Cookie + Kate
- French Potato Salad from Gimme Some Oven
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Potato and Green Bean Salad
A lovely, light and fresh combination of potatoes, beans, carrots, and roasted tomatoes.
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
- 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.
- 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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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 556mgCarbohydrates: 52gFiber: 8gSugar: 13gProtein: 9g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
lanaann says
Sure! Fresh ones would be great. I just happened to have that bag of frozen mixed beans and carrots so that’s what I used. It’s a really good recipe.
Neena says
I just bought fresh green beans. Could I substitute those for the frozen ones in this recipe?? It looks wonderful!!!
Neena
japanese words says
Now if I can just find someone to cook it for me! Looks great.