String bean and potato salad is the perfect side dish for almost any meal: grilled steak, chicken cutlets, you name it, you can pair it with this side dish. Bring this salad as a side dish for a barbeque, and it’s sure to be a crowd pleaser. Flavored with the simple ingredients of extra virgin olive oil, the zest and juice of a fresh lemon, and vinegar, this salad is easy to assemble using household staples. No reheating required and ready to eat when you are, string bean and potato salad is the easiest side dish!
All about this string bean and potato salad
My grandma always made a side dish she called “string beans and potatoes.” It was one of my favorite things ever, even though it was so simple in flavor. Maybe it’s because string beans and potatoes are both some of my favorite foods and go-to side dishes when it comes to dinner time.
I don’t know my grandma’s exact recipe, but I have a feeling a lot of people out there have family recipes for a similar dish to this one. I call it a salad, because it does not have to be eaten warm. This dish can really be eaten cold, warm, or room temperature, which makes it ideal to bring as a side dish to a party. It’s the perfect side dish for any meal because the flavors are so basic and can really jive with any type of cuisine.
Note: The recipe below makes a lot of food; 16 cups to be exact. Each serving is 1 cup, so that means this recipe serves 16 people. Since that’s definitely a large amount of food, feel free to adjust the serving size to suit your needs. You can do that by sliding the serving size bar on the recipe card itself.
What ingredients are in this string bean and potato salad?
Here are the ingredients you’ll need to make this recipe:
- baby potatoes
- fresh string beans
- red onion
- olive oil
- apple cider vinegar
- kosher salt and pepper
You’ll notice the ingredients for this recipe are so simple and basic. Just some fresh potatoes and string beans, which are highlighted by other fresh ingredients like red onion, scallions, olive oil, lemon, apple cider vinegar, and simple salt and pepper.
When I created this recipe, I really wanted to mimic the flavor of that similar salad my grandma always made. The flavors were never complex, just really good, basic flavors that pair well with any dish. That’s what I really enjoy about this recipe.
How to make string bean and potato salad
Cooking the potatoes and string beans
To make this salad, the first step is to cook the potatoes and string beans. Start off by cutting the baby potatoes in half. Add them to a large pot, and then cover them with water. Bring the water to a boil, and cook the potatoes until they are just fork tender.
Note: we are not looking for super cooked, mushy potatoes. They will end up falling apart and not stand up to being tossed with the other ingredients.
At the last five minutes of cooking, add the string beans to the water and cook them for five minutes, or until tender (but not mushy).
Drain the potatoes and string beans.
Making the dressing
While the potatoes and string beans cook, you can make the dressing. It’s super simple, and just a matter of combining some simple ingredients. First, zest and juice a lemon. To that, add the olive oil, vinegar, salt and pepper. Whisk the ingredients to combine them. Set the dressing aside until we are ready to use it later.
Putting it all together
To assemble the salad, slice the red onion and chop the scallions. Add them to a large mixing bowl along with the cooked string beans and potatoes. Then, pour the dressing on top. Toss everything together, and taste for seasoning. You might need extra salt and pepper.
The end result is this delicious salad:
Storage and reheating
This salad can be served warm, room temperature, or cold. It’s really up to you and what you prefer. To store, keep the salad covered tightly in the fridge. Before serving, remove the salad from the fridge to bring it to room temperature (if that’s your preferred temperature for serving). Otherwise, you can enjoy it cold.
String Bean and Potato Salad
- large pot
- mixing bowl
- 12 cups baby potatoes cut in half
- 8 cups string beans
- 1/2 red onion thinly sliced
- 1 lemon zested and juiced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- fresh cracked pepper
- 4 scallions
- Half the potatoes. Add them to a large pot. Fill the pot with water until the potatoes are covered.
- Bring the water to a boil and boil the potatoes until just fork-tender.
- Add the string beans to the boiling water and boil for the last five minutes until tender, but still crisp.
- Drain the potatoes and string beans.
- In a small bowl, combine the zest and juice of the lemon, the olive oil, apple cider vinegar, fresh cracked pepper and salt. Whisk to combine.
- Slice the red onion. Chop the scallions.
- Add the cooked potatoes, string beans, red onion, and scallions to a large mixing bowl.
- Pour the dressing over and gently toss to coat. Taste for seasoning (it might need salt).
- 4 WW points (green and blue plans)
- 2 WW points (purple plan)
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