Recipe: Green Bean and Potato Salad

I made this Green Bean and Potato Salad recipe yesterday for the first time so I could get out of a committee meeting. There was nothing left in the bowl when I went to pick up my dishes so they must have liked it. Either that or someone licked the bowl clean. I’m not sure exactly.

I did want to let you know I served this salad cold, but I think you could serve it warm as well.  Personally, I think it would be the perfect salad to bring on a picnic.  Not that I go on picnics regularly or anything.  At least not with the Handsome Husband.  He’s not the type to sit on the ground and eat.  He’d be like, “Why are we eating on the ground?  I get up and go to work everyday so I can buy things like chairs.  Why would I want to sit on the ground to eat my food?”

He’s kind of weird that way.

Here’s the recipe

I slightly adapted it from this Williams-Sonoma recipe.
{BTW: I bet Mr. William-Sonoma goes on picnics with his wife}

Ingredients

1/2 lb. Fresh green beans
2 lb. Red-skinned potatoes, quartered
15 oz canned garbanzo beans, drained and rinsed
1 medium red onion, finely chopped
1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
4 Sicilian green olives, pitted and coarsely chopped
1/2 cup Ken’s Honey Mustard salad dressing
Salt and Pepper to taste

Directions

Bring a large pot of water to a boil over high heat and cook the beans for 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain the beans and place in a large bowl.

Add the potatoes to the boiling water and cook until almost tender, about 10 minutes, then drain. Add the potatoes to the beans.

Add the chickpeas, onion, parsley, mint and olives to the green beans and potatoes. Pour dressing over salad and stir.

Looking for a few more summer salad recipes?

Amazon.com has Salad for Dinner: Complete Meals for All Seasons in stock and it looks like a keeper!