Potato Salad with Green & White Beans
Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Meanwhile, cut each potato in half and then into 1/2 inch-thick slices. Add the potatoes to the boiling water and cook until just tender, about 10 minutes.
Step 2
While the potatoes are cooking, cut the stem ends off the green beans and snap them in half. In a large serving bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the basil and onions.
Step 3
When the potatoes are done, lift them out of the water with a large slotted spoon or a mesh strainer and place them in the serving bowl. Return the water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes.
Step 4
Drain the green beans and add them to the bowl. Add the white beans and gently toss everything together. Add more salt and pepper to taste. This salad is delicious warm, at room temperature, or chilled.
Serving & menu ideas
Step 5
Serve with cheese and bread, or with sliced tomatoes and corn on the cob with one of our delicious toppings (page 188). Turn leftovers into a Niçoise salad by adding olives and hard-boiled eggs or tuna.
