Yet Another Green Bean and Potato Salad

“Very easy and delicious. There's a great hint in here how to take the bitterness out of raw onions and still leave them crisp for the salad.”

Ingredients Nutrition

  • 1 medium red onion, sliced thinly
  • 3 medium potatoes
  • 2 lbs fresh young green beans, halved
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon mild mustard
  • 1 teaspoon salt, more to taste
  • 34 cup virgin olive oil


  1. Put the sliced onions into a colander.
  2. Boil the potatoes in their skins for about 15 minutes, until they just begin soften, but are still firm.
  3. Peel and slice each into about eight pieces.
  4. Boil up a large pot of well-salted water, and throw in the green beans.
  5. Add the potatoes and cook until the string beans are just cooked, still al dente.
  6. Drain the potatoes and beans through the colander with the onions.
  7. (The hot water will take any bitterness out of the onions, but still leave them crisp.) Put the vegetables into a serving bowl.
  8. Prepare the vinaigrette.
  9. Put the vinegar, the salt and mustard into a jar that closes well.
  10. Close and shake well.
  11. Add the olive oil, close again, and shake until you have a creamy mixture.
  12. Pour the vinaigrette over the vegetables while they are still warm, and allow to cool before serving.

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