Green Bean & Red Potato Salad

Summertime out East always meant two things: lots of sunshine & lots of food! After a day spent at the beach, we usually made a few stops on the way home at our local farm stands where we carefully chose the freshest produce available. Dinnertime was a family affair, giving each person a specific task in order to eat before the sun went down. My job, if not shucking numerous ears of corn, was cleaning the green beans for my Dad’s infamous potato salad! This recipe has been a staple in our family for as long as I can remember!

Green Bean & Red Potato Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4-6 People
  • 1-½ lb red bliss potatoes
  • ¾ lb haricot vert (French green beans)
  • 2 Tbsp extra virgin olive oil
  • ½ small red onion, slices
  • 1 Tbsp dried or fresh oregano
  • Salt and Pepper
  1. Place your potatoes in a pot & cover with cold, salted water.
  2. Bring to a boil & cook until the potatoes are fork tender.
  3. Remove from heat, strain & let cool.
  4. Blanch haricot vert in boiling salted water for 1-2 minutes (you still want a bit of a crunch), then remove from heat, strain & shock in ice water.
  5. Half or quarter your potatoes, depending on the size & then in a larger bowl, combine all ingredients. Check for seasoning & enjoy!