String Bean and Potato Salad

This String Bean and Potato Salad is a fresh, delicious take on the classic potato salad, featuring crisp-tender string beans and creamy potatoes. Inspired by Chef Anne Burrell, this recipe combines simplicity with incredible flavor, making it a great choice for picnics, family gatherings, or as a refreshing side for grilled dishes.

String beans add a delightful crunch and vibrant green color, while the potatoes bring in the heartiness. Together, they create a balanced dish that’s both visually appealing and satisfying. This salad doesn’t rely on heavy mayonnaise but instead uses a light, flavorful dressing that brings out the natural goodness of the vegetables. The dressing, typically made with olive oil, a splash of vinegar, fresh herbs, and maybe a touch of Dijon mustard, coats each piece, ensuring every bite is infused with flavor.

What’s great about this String Bean and Potato Salad is its versatility. Serve it warm, right after mixing, for a comforting side dish, or chill it for a refreshing salad on a hot day. It pairs well with everything from grilled chicken to burgers and even works as a vegetarian main.

This recipe is also easy to adjust. You can add ingredients like cherry tomatoes, olives, or red onions for added color and taste.

Not what you are looking for? Try these great side dish recipes. Check out these Tasty Quinoa Recipes to perfectly cook quinoa for every occasion. Healthy supergrains never tasted so good. This is another great side dish. Asparagus is such a versatile vegetable, check out more Asparagus Recipes.

String Bean and Potato Salad

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Anne Burrell is an awesome chef!! Try this amazing String Bean and Potato Salad!

 

• Author: Anne Burrell
• Prep Time: :15
• Cook Time: :25
• Total Time: :40
• Yield: 6 1x
• Category: Side Dish
• Method: Stove Top

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 2 pounds red bliss potatoes
• 2 cloves garlic
• Kosher salt
• 1/4 to 1/3 cup sherry vinegar
• 1/4 to 1/3 cup extra-virgin olive oil
• 1/2 pound haricots verts, stem ends removed
• 1/2 cup pitted and slivered gaeta or kalamata olives
• 1/2 bunch fresh oregano, leaves finely chopped
• 3 scallions, thinly sliced on the bias
• Pinch of red pepper flakes

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Instructions

1. Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
2. Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to “shock” them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
3. Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.