Potato and Green Bean Salad
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.
Servings: 2 servings
Calories: 400kcal
Cost: $$
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.
Notes
Invent Your Salad
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 to start a vegetable garden if you do not already have one.
I grew red Pontiac potatoes, so that is what I choose for this 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.
Nutrition
Calories: 400kcal