Potatoes may be thought of winter food, but early potato season is actually right now, and beautiful thin-skinned potatoes will continue to emerge all summer long. So it seems only fitting to pair them with a seasonal partner (that we also tend to equate with winter!), green beans. This green bean potato salad recipe is complimented by fresh herbs and a creamy dressing.
Enjoy it for barbecues, picnics, or as an everyday kind of side dish. If you are seeking a vegan or egg-free option, be sure to use vegan mayonnaise.
This green bean potato recipe is also a great one to make with kids, and was in fact shared with us (recipe and image) by the Fresh from Florida Kids program. See the instructions for tips on preparing with helpers.
Ingredients
Method
- Kids Can: Snap the ends off the beans and break them into thirds.
- Fill medium-sized mixing bowl halfway with ice and water; set aside.
- Fill large sized stock pot 3/4 full with lightly salted water. Bring to rolling boil over medium-high heat. Add green beans to boiling water and let cook for 2 to 3 minutes. Using a hand strainer, remove green beans from boiling water and place into the ice water to stop them from cooking.
- After the green beans have cooled down, remove them from the ice water and set aside.
- Carefully add cut potatoes to same boiling water greens beans were cooked in. Cook potatoes in boiling water for around 15 minutes, depending on size. Once tender, drain and rinse with cold water.
- Kids Can: In large mixing bowl, combine mayonnaise, lemon juice and olive oil. Stir the mayonnaise mixture to combine. Add all of the rest of the ingredients to the bowl and lightly stir to combine all flavors.
- Taste and adjust seasoning with salt and pepper.
- Keep potato salad cold in the refrigerator and stir before serving on favorite greens.
