New Potato & Bean Salad. A perfect side dish for cooler summer evenings when it doesn't feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop a deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes, including beef, pork, chicken, and fish.
Made with the potatoes and beans that I picked up at a local farm store. I do love this time of year!
Watch how easy this salad is to make here.
📖 Recipe
New Potato & Bean Salad
Ingredients
- ½ cup extra virgin olive oil
- Zest of 1 lemon
- ¼ cup + 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes more or less, adjust to taste
- 1 teaspoon kosher salt plus more for cooking the potatoes
- ½ small red onion thinly sliced
- 1½ pounds new red potatoes halved or quartered
- 8 ounces green beans trimmed and cut into 1-inch pieces
- 8 ounces yellow beans trimmed and cut into 1-inch pieces
- 1 cup grape tomatoes halved
- 1 cup spicy dill pickles diced
- ½ cup pitted black olives
- 2 tablespoons fresh chopped chives
Instructions
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, red pepper flakes and salt. Add the onions, toss to coat, then set aside.
- In a large saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it doesn't boil over.) Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork. Add the beans and cook for 1 minute.
- Drain the potatoes and beans, then add to the onions and dressing, toss gently to combine. Add the tomatoes, pickles, olives, then gently toss to coat. Sprinkle with chopped chives and serve warm or set aside for a few hours and serve at room temperature.
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Have a delicious day! James (aka Zimmy) & Elaine
Cooked on the Hestan Dual Fuel Range using the Hestan Culinary 6-Qt CopperBond Stock Pot. Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Delicious. I made it 2x for XMas eve potluck in California and everybody loved it. My only caveat is it’s hard to tell up front how spicy it will be (not enough in my case). No oregano so I substituted 3 tbsp dried dill (what was left of a jar) and it worked, matched the bottled spicy pickle chunks which also had dill.
Thanks and happy winter holidays!
Hi Jonathan,
Thank you so much for sharing this. We love hearing that it made the Christmas Eve potluck rotation twice. That is the best compliment.❤️
Great note on the heat level too. It’s definitely one of those “adjust to taste” recipes, so adding extra chili or spice is always welcome if you like more kick. And your dill swap sounds fantastic, especially with the spicy pickle chunks. That pairing makes a lot of sense.
Thanks again for taking the time to leave such a thoughtful comment, and happy winter holidays to you too.
Elaine & James🎄❄️