Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
potato, green bean, and tomato salad in a bowl with gold mixing spoons, surrounded by small bowl of tomatoes and parsley

Herby Potato and Green Bean Salad with Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 6
  • Category: side dish, salads
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegan

Description

This French-style no mayo potato salad deserves a spot on the picnic table at your next cookout! It’s got tender potatoes, crunchy green beans, and juicy cherry tomatoes, plus TONS of fresh herbs. It’s easy to make – you’ll use the same pot of water to blanch the green beans and boil the potatoes. Toss everything in a simple vinaigrette and serve as a versatile side dish to any meal! Ready in 30 minutes or less.


Ingredients

Scale
  • 3/4 pound green beans, trimmed
  • 1 lb mini red potatoes, scrubbed
  • 1 cup cherry tomatoes, halved
  • 2 tbsp basil, chopped
  • 2 scallions, white and light green parts thinly sliced
  • 1/4 c parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1/4 tsp Kosher salt
  • 1/2 tbsp Dijon mustard
  • Salt and pepper, to taste


Instructions

  1. Bring a large pot of water to a boil. Prepare a bowl of ice water that will fit the green beans.
  2. Drop the green beans into the boiling water to blanch for 30 seconds. Remove them and plunge them into the ice water to stop them cooking. Let cool, then drain and pat dry.
  3. Add the potatoes to the same pot of boiling water. Cook for about 15 minutes, until soft and fork tender.
  4. Drain and let cool. Once cool enough to touch, cut the potatoes in half.
  5. In a small jar, combine extra virgin olive oil, champagne vinegar, Kosher salt, and dijon mustard. Close the jar and shake vigorously to emulsify the vinaigrette.
  6. Combine the cooked green beans, potatoes, tomatoes, and the fresh herbs in a mixing bowl. Add a generous pinch of salt and pepper.
  7. Add the dressing and gently toss the salad together so everything is well coated.
  8. Enjoy at room temperature or cold!

Notes

Storage

Keep this salad in the fridge in an airtight container. Eat within 5 days of preparing.