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!
Course Side Dish
Keyword potato salad, string bean and potato salad, string beans
Prep Time 10minutes
Cook Time 30minutes
12cupsbaby potatoescut in half
1/2red onionthinly sliced
1lemonzested and juiced
2tablespoonsapple cider vinegar
fresh cracked pepper
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).