Potato and Green Bean Salad is perfect to make ahead for any occasion, and travels well – just assemble it on the spinach leaves or other greens at the table, and give the veggies an extra toss before serving. It pairs well with fish or meat, but it’s also a filling dish on its own!
This version is vegan – but you can add a little feta cheese or freshly grated parmesan if you like.
Potato and Green Bean Salad
- 1 lb. tiny yellow potatoes, halved
- 1/2 lb. green beans, trimmed and cut into 2-3 inch pieces
- 1 1/2 cups cherry tomatoes
- Pitted Kalamata olives (about a cup)
- Champagne Vinaigrette
Add potatoes to a pot of boiling salted water. Boil for five minutes, then add the green beans and boil for an additional two minutes.
Drain and rinse in cold water.
In a large bowl, gently combine the potatoes and green beans, tomatoes, and olives. Pat with paper towels or kitchen towel to remove any excess liquid. Sprinkle with salt and pepper and let sit for five minutes. Then add about 1/2 cup of vinaigrette, stirring gently until vegetables are coated (use more dressing if needed).
Refrigerate at least an hour or overnight.
To serve, give the vegetables a gentle toss and add a little more vinaigrette if dry. Serve over baby spinach or other greens.
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