Potato and Green Bean Salad. Boiled potatoes and sautéed green beans combined with garlic, basil, and oil and served hot or cold as a side dish.
This is a true garden to table recipe. I grew the potatoes, green beans, garlic, and basil in my garden. The flavor from homegrown vegetables is unmatched and I highly recommend you start a vegetable garden if you do not already have one.
You will notice that the first picture in this recipe shows purple green beans. I grew the royal burgundy bean and just love they way the bean looks. The purple is so pretty in the garden, and my daughter loves to find them and pick them.
Purple beans turn green when they are cooked. So you will notice that as the recipe progresses the beans are no longer purple. That is alright, because the beans taste great!
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Potato and Green Bean Salad
Preparing the Potatoes:
- Place the cut potatoes into a medium pot and cover with water about 2 inches above the potatoes. Bring to a boil, then cook for 10 minutes.
Bringing The Recipe Together:
- In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the green beans sauté for 10 minutes, mixing occasionally.
- Next, add in the boiled potatoes, salt, and ground black pepper and cook for 10 minutes, mixing occasionally, or until the green beans are tender.
- Finally, remove the skillet from the heat, add the basil, and mix well before serving.
How To Serve Potato and Green Bean Salad:
- Serve this potato and green bean salad as a side dish with meat, or as a cold salad for a cookout.
More Side Dish Recipes To Try
Fried Cacuzza
Italian cacuzza squash cut into wheels, breaded, and fried until golden brown.
Zucchini with Beans and Sweet Potatoes
Zucchini sautéed with garlic, onions, tomatoes, and sweet potatoes and mixed with beans.
Stir Fry Cabbage with Green Beans
Cabbage sautéed with fresh green beans, tomatoes, and onions and mixed with stir fry sauce.
The Recipe
Potato and Green Bean Salad
Ingredients
- 6 small potatoes cut into 1-inch chunks
- 12-14 oz. green beans
- 4 gloves garlic chopped
- ¼ cup extra virgin olive oil
- 2 tbsp. sliced fresh basil
- 1 tsp. salt
- ½ tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Potatoes:
- Place the cut potatoes into a medium pot and cover with water about 2 inches above the potatoes. Bring to a boil, then cook for 10 minutes.
Bringing Everything Together:
- In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the green beans sauté for 10 minutes, mixing occasionally.
- Next, add in the boiled potatoes, salt, and ground black pepper and cook for 10 minutes, mixing occasionally, or until the green beans are tender.
- Finally, remove the skillet from the heat, add the basil, and mix well before serving.
To Serve:
- Serve as a side dish with meat, or as a cold salad for a cookout.
Invent Your Recipe
Nutrition
Invent Your Recipe:
I grew Red Pontiac potatoes this past spring, so that is what I choose for this potato and green bean salad recipe. However, pick your favorite potato or whatever you have on hand. Sweet potatoes would even work. If you do pick a sweet potato, you will not need to boil the potatoes. Just add them into the skillet at the same step as the boiled potatoes.
I prefer to serve this salad cold as a side dish for a cook out, however, I have also served it with chicken breasts or steak. I have also served it with quinoa and brown rice before.
This is a very versatile dish with many serving and ingredients options.
