Green Bean & Potato Salad

Serves 4.  Prep:  20-30 min.  Cook:  30 min.

Here is a universal side dish that is particularly good with grilled beef or lamb.  To make a vegetarian bowl dish meal, add about 1 ½ cups garbanzo beans.  Even ½ cup black olives or 2 Tablespoons capers are a delicious addition.


½ pound fresh green beans, ends trimmed
1 ½ pounds small new season potatoes
¼ cup green onion or chives, minced
¼ cup fresh herbs of choice, chopped
2 cloves garlic, minced
½ cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
¼ teaspoon black pepper


  1. Fill a medium-size bowl with ice for the green beans after they’ve been blanched.
  2. Bring a large pot of water to a boil.
  3. Add the green beans and blanch until just tender.
  4. Put in ice bath to stop cooking.
  5. Add the potatoes to the boiling water and cook until fork tender.
  6. Cool, and slice into bite-size pieces.
  7. Slice the green beans into quarters.
  8. In a large serving bowl combine all the remaining ingredients, whisk well.
  9. Add the beans and potatoes to the dressing.
  10. Let set for a while so the flavors can blend.