We just celebrated the Fourth of July, and for the first time in months, we were able to have family over to dine with us. After not being able to spend time with family for so long, it was fantastic having the family sitting at the same table together again. We kept our menu easy, grilling steaks along with a couple of vegetable side dishes, including grilled corn and potato salad.
I enjoy making salads, especially during the warmer months when our garden is flourishing. This potato salad studded with green beans and sweet cherry tomatoes would be a great vegetable side dish for any grilled meat or poultry main course.
Italians do not usually use mayonnaise to dress their potato salads. Italians use a vinaigrette instead, which makes the salad much more stable on hot days, not requiring constant refrigeration as mayonnaise-based ones. I added bacon bits to my salad, but both my husband and I felt that they weren’t really needed.
You could also top this salad with sliced hard cooked eggs, or add in some flavorful Kalamata olives when the salad is dressed. This salad keeps well in the refrigerator for up to three days. Simply take the salad out of the refrigerator an hour before serving.
- Two Pounds Small Red or Yukon Gold Potatoes, Peeled & Quartered
- 1 1/2 Teaspoons Salt, Divided
- 1 Pound Green Beans, Ends Trimmed & Cut Into 2-inch Pieces
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Cup Crisp Bacon Pieces (Optional)
- 1/2 Cup Olive Oil
- 2 -3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Garlic Clove, Minced
- 3/4 Cup Fresh Parsley Leaves, Chopped
- Salt & Pepper To Taste
- In a large pot of water, add 1 teaspoon salt and potatoes and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes.
- Bring another pot of water with remaining 1/2 teaspoon salt to a boil.
- Cook the beans until tender crisp, about 2 to 3 minutes.
- Drain the beans and dump into a bowl filled with ice water.
- Once cool, drain the beans and pat down with kitchen towels.
- Drain the potatoes and cut the potatoes into bite sized pieces.
- In a small bowl, whisk together the dressing ingredients.
- Place the potatoes, beans, tomatoes, and bacon bits in a large bowl and then pour the dressing on top.
- Gently toss the salad to coat the vegetables with dressing.
- Serve & enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 6mgSodium: 789mgCarbohydrates: 42gFiber: 7gSugar: 5gProtein: 8g