This is my new favorite potato salad. Extra olive oil and good balsamic vinegar really makes a difference in the taste. I am looking forward to the warmer weather to make this at my next bbq but this can be served all year as a fabulous side dish.
Potato and Green Bean Salad
Gina's Weight Watcher Recipes
Servings: 10 • Size: 9 oz • Time: 15 minutes • Points: 3.25 ww points
Ingredients:
- 7 large new potatoes, peeled
- 1 lb string beans beans, ends trimmed
- 1 2.8 oz can sliced olives, drained
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 scallions, chopped
- kosher salt and fresh pepper
Directions:
Cook potatoes in a large pot of salted water. In another pot, cover string beans with water and boil until string beans are cooked. Run under cold water to prevent them from overcooking. When the potatoes are done, drain and slice in large chunks.
In a large bowl, combine balsamic, oil, salt and pepper. Add potatoes green beans, scallions and olives. Mix will and serve room temperature.
Oh I love potato salad. What a great way to use up all those extra potatoes I always have in my cupboard!
ReplyDeleteHow many servings?
ReplyDeleteLooks great will have to try very soon.
ReplyDeleteplease post how many servings
ReplyDeleteWhat is the size of one severing?
ReplyDeleteGreat dish for lunch! I like the idea of the balsamic for these ingredients!
ReplyDeleteI just made this for my son's birthday bbq! It was awesome! I used baby red potatoes as I couldn't find any new ones at the farmer's market...but I don't think it hurt the dish one bit. This is so flavorful and delicious! Thank you for posting!
ReplyDeleteThis is fantastic. Had it tonight with grilled lean steak. My husband and 14 year old daughter loved it. Cured my craving for potatoes too! I did add a clove of garlic finely minced because...well..we love garlic.
ReplyDeleteI loved it!!
ReplyDeleteSo good! Made this last night with the Dijon Pork Chops! I have leftovers today waiting for me in the fridge and I cannot wait! this is a definite keeper!!! Thanks Gina!!!
ReplyDeleteMy mom has been making this potato salad every since I can remember, but she puts sliced red onion in it. It is a great addition.
ReplyDeleteThank you for all these fantastic recipes!! I am a Weight Watchers member and though I have been at goal for a year, I have really been struggling lately! I have gotten in a rut of 'safe' foods that helped me lose weight and they have become so boring and stale. I have had so much fun cooking with your recipes and have tried about 10 of them in the past two weeks. Thanks for putting the joy back in cooking for me!!
ReplyDeleteGina, I love this recipe (and all of the vegetarian recipes you post here--keep doing what you're doing!). That said, I wanted to ask a question. In the second sentence, you say "extra olive oil" but do you mean "extra virgin olive oil" instead? I'm pretty sure you did, but I thought I'd ask to clarify. Thanks for this recipe! I'm serving it again at my birthday bbq tomorrow.
ReplyDeleteYes, extra "virgin" oo, thanks for noticing that! Have a wonderful birthday!!
ReplyDeleteThis is a HIT! I have made it twice this week & served to guests both times. Thanks for the recipe.
ReplyDeleteI love this potato salad recipe too! One of my favorites!
ReplyDeleteI used small red potatoes and left the skins on. Other than that, I followed the recipe exactly and was very satisfied and pleased with the results. I'm not a huge green bean fan but I like this dish. I wish I had a better quality balsamic. I think this dish deserves it. But, that said, even with the cheap stuff I used it was still very satisfying. Thanks again, Gina!
ReplyDeleteMillie's Mom
Southeast TN