Hearty, tangy and super-delicious Green Bean Potato Salad made with fresh green beans, new potatoes, red peppers and a lemon caper dijon vinaigrette. Served warm or cold it's the perfect side for any occasion.
PREP TIME: 10 minutesminutes
COOK TIME: 23 minutesminutes
TOTAL TIME: 33 minutesminutes
Servings: 8
Ingredients
For the salad
1½ lbs (680 grams / 24oz)fingerling or new potatoes
¾ lb (340 grams / 12oz)fresh green beans
1½tablespoonsalt(divided), for the water when boiling the vegetables
2red bell peppers
1teaspoonolive oil
For the vinaigrette
6 tablespoons (90mls)extra virgin olive oil
1large clovegarlic, minced or grated finely
4tablespoonscapers, drained well
¼teaspoonchili flakes(OPTIONAL)
1 large or 2 small (about ¼ cup / 60mls)lemon (juice & zest)
1½tablespoonDijon mustard
1tablespoonmaple syrup , or ¾ teaspoon sugar
½teaspoonfreshly ground black pepper
INSTRUCTIONS
Wash the potatoes and cut them all in half (or quarters if they are large), so they are all pretty evenly sized. Don't leave them whole. They need to be cut to absorb the dressing well.
Add the potatoes to a large pan, cover with water, add 1 tablespoon of salt and bring to a boil. Cook for about 8 to 10 minutes until fork tender then drain, return to the warm pan and leave the lid off for them to steam dry.
Prep the green beans. Trim the ends and cut into bite sized, approximately 1 inch long pieces. Add to a saucepan, cover with water, add ½ tablespoon of salt and bring to a boil. Boil for 3 minutes then turn off, drain through a sieve/colander and immediately rinse under running cold water. Give them a good shake then place the sieve/colander over their saucepan and let them sit and drain a bit more while you prepare the bell peppers.
Deseed the bell peppers and cut into bite sized strips. Heat a skillet (cast iron if you have it) over a high heat with the teaspoon of oil and when hot add the pepper strips. Cook for 5 to 6 minutes, moving them around frequently until they are soft with some nicely charred spots. Remove from the heat.
To a large bowl, add the cooked potatoes, green beans and bell pepper strips.
For the vinaigrette
To a skillet or small pan, add the extra virgin olive oil and the capers. Warm over a medium heat until the capers start popping. Turn down to low and add the garlic, give it a stir and let it cook for 1 minute. Don't let it color.
Add the rest of the vinaigrette ingredients and stir really well. It takes a good mix to get it all somewhat combined. It won't emulsify completely though. Turn off the heat.
Give it a quick taste and adjust as needed. You can add more lemon, mustard, black pepper or maple syrup/sugar to get a balance that's right for you.
Pour the warm vinaigrette over the potatoes, beans and peppers and toss gently to coat all of the vegetables well. Leave to sit for at least 10 to 15 minutes before serving so the vinaigrette has time to be absorbed by the potatoes.
Toss gently once more before serving, or cover and refrigerate for up to 3 days. Be sure to bring back to room temperature before serving.
NOTES
Success tips
When boiling the potatoes you need to catch them when they are just right. Perfectly tender so they can absorb the vinaigrette and be easy to eat, but no so well done they fall apart when tossed up in the salad.
Don't overcook the beans. We are barely cooking them so that they retain a nice bite.
Be generous with the vinaigrette when coating the potatoes etc.
Making in advance & leftoversGreen Bean Potato Salad is a vegan salad that gets better with time so is great for making ahead and storing. Cover it well and it will keep for up to 3 days in the fridge. Be sure to allow it to come to room temperature and give it a good toss before serving. Leftover vinaigrette will also keep for 3 days in a sealed container in the fridge.