Potato, Cherry Tomato and Green Bean Salad

“The orange juice really brings out a nice kick to this salad. Plan ahead this needs to chill for a minimum of 3 hours before serving. I sometimes add in crumbled feta cheese. I suggest to double this recipe, it is really a delicious salad! All ingredients can be adjusted to suit taste.”

Ingredients Nutrition


  1. Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
  2. Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
  3. Cut the small potatoes in half or quarters if the are fairly large.
  4. In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
  5. Cool completely to room temperature or refrigerate, tossing occasionally.
  6. Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
  7. In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
  8. Season with salt and pepper.
  9. Refrigerate for a minimum of 3 hours or more.
  10. Delicious!

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