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Potato, Green Bean, and Cherry Tomato Salad

4.0

(19)

Image may contain Plant Green Bean Food Vegetable Bean and Produce
Potato, Green Bean, and Cherry Tomato SaladBrian Leatart

Orange juice adds zip to the dressing.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Preparation

  1. Step 1

    Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.

    Step 2

    Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.

    Step 3

    Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

TagsPotato SaladSaladSalad DressingAmericanGreen BeanBean and LegumeVegetableTomatoRed Skin PotatoPotatoRoot VegetableOrangeCitrusFruitStarterSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessMake AheadSimmerLabor DaySummerBon Appétit
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