Indulge your taste buds with the exquisite flavors of our Potato and Green Bean Salad—a delightful creation straight from the heart of barbecue gatherings. Shared by my friend Sandi, this salad is a perfect harmony of tender potatoes, crisp green beans, and the zesty kick of onions, all dressed in a luscious blend of olive oil and vinegar. A versatile side dish that effortlessly complements a myriad of meals, it’s the ideal addition to your recipe collection. Whether you’re hosting a barbecue, picnic, game day, or just craving a refreshing salad, this dish promises to delight your senses.
Ingredients
- 4 cups potatoes, cooked (use your favorite variety, cut into bite-size pieces)
- 1 pound green beans, cooked (cut to bite size if desired)
- 3 green onions, chopped
- 1 small red onion, finely chopped
- 1/2 teaspoon oregano (or your favorite herb blend with oregano)
- 2 cloves of garlic, pressed
- Salt and fresh cracked pepper to taste
Instructions
Step 1: Preparing the Potatoes and Green Beans
- Cook the potatoes until tender. Feel free to use your favorite variety, and cut them into bite-size pieces.
- Cook the green beans until they reach your desired tenderness. If you prefer, cut them into bite-size pieces.
Step 2: Assembling the Salad
- In a large mixing bowl, combine the cooked potatoes, green beans, chopped green onions, and finely chopped red onion.
- Sprinkle oregano or your preferred herb blend with oregano over the salad.
- Add the pressed garlic, salt, and fresh cracked pepper to taste.
- Gently toss all the ingredients until well combined.
Step 3: Adding the Dressing
- Prepare the olive oil and vinegar dressing by whisking together 1/4 cup olive oil and 2 tablespoons of vinegar. Adjust the ratio to suit your taste.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Cook Notes and Variations
- Enhance the Herb Profile: Experiment with different herb blends or add fresh herbs like basil or thyme for a more vibrant flavor.
- Cheese Lovers’ Twist: Sprinkle some crumbled feta or grated Parmesan over the salad for a cheesy indulgence.
- Protein Boost: Incorporate grilled chicken or shrimp to turn this side dish into a satisfying main course.
Keto and Low-Carb Versions
Keto Potato and Green Bean Salad
- Replace potatoes with cauliflower florets for a low-carb alternative.
- Use a sugar substitute in the dressing to maintain a keto-friendly profile.
- Consider adding keto-friendly cheese such as cheddar or mozzarella.
Low-Carb Potato and Green Bean Salad
- Opt for a lower-carb potato variety, like sweet potatoes or turnips.
- Adjust the quantity of onions to reduce carb content.
- Use a low-carb vinaigrette or lemon-based dressing for a refreshing twist.
Frequently Asked Questions (FAQs)
Q1: Can I make this salad ahead of time?
Absolutely! Prepare the salad ingredients and store them in the refrigerator. Add the dressing just before serving to maintain freshness and crunch.
Q2: Can I use frozen green beans?
While fresh green beans are preferred for their crisp texture, you can use frozen green beans if that’s what you have on hand. Thaw and blanch them before incorporating them into the salad.
Q3: Can I add other vegetables to the salad?
Certainly! Bell peppers, cherry tomatoes, or cucumber slices can add extra color and crunch to the salad.
Q4: Can I use a different type of vinegar in the dressing?
Yes, feel free to experiment with different vinegars like balsamic, red wine vinegar, or apple cider vinegar for unique flavor profiles.
Immerse yourself in the vibrant medley of flavors offered by our Potato and Green Bean Salad. Whether you choose to follow the recipe to the letter or customize it to your liking, this salad is a testament to the joy of simple, fresh ingredients coming together. Elevate your dining experience with this versatile side dish, perfect for every occasion. From barbecues to picnics, game days to casual gatherings, let this salad be the star of your culinary repertoire. Enjoy the fusion of textures and tastes in every forkful. Happy cooking!
