Potato + Green Bean Salad

happy happy day, friends :)

I was debating posting this recipe because it is so simple and plain, but then I thought — what the hell, whatever — fast and easy is what makes it awesome. I hope that you guys are enjoying these simpler recipes. I noticed in the past that when I try to make extravagant dishes, I tend to indulge a little more and spend more money at the grocery store. Now that I’m posting meals that I actually do eat in my everyday life, I’m saving more and showing my true colors. Those are all wins for me, and I hope that this works for you, too.

I always worry if I am posting the right things, or if I am completely missing the mark and boring you all to death. Please never hesitate to let me know if there’s something you’d love to see on here. I am so open to FAQs and suggestions!

Potato and green bean salad. This was a staple in our household growing up. I can definitely see why – it’s such an inexpensive dish to make and the potatoes are starchy and filling. I also feel like this recipe can be played around with and I may have to give it a go next time. I imagine it would be sooo good with avocado or chickpeas. You could add anything, really. But for me, the tried and true recipe holds nostalgia of my childhood, and I tend to stick with it. Plus, it is a great recipe for summer cookouts.

The Recipe

Serves: 4-6 people

You will need:

• 3-4 medium potatoes, peeled and cubed
• 2 handfuls of fresh green beans
• 1 clove garlic, minced
• 2-3 tbs olive oil
• 1/4 cup balsamic vinegar
• Couple dashes of dried basil and oregano
• Salt and pepper, to taste

To make:

• Add your cubed potatoes to a large pot of water, bring to a boil and cook until tender, about 15 minutes.
• In a separate pot of water, bring to a boil and add your fresh greens beans. Cover and allow to cook for about 5 minutes. Drain and set aside.
• Once your potatoes are done, add to green beans, and toss in your minced garlic, olive oil, vinegar, basil, oregano, salt, and pepper. Give it a good stir, cover, and let set in the fridge for about 30 minutes to an hour.
• Once set, give it another good stir before you serve.

I prefer this dish as a leftover… something about all the flavors marinating in the fridge overnight makes it reaaaaally great. It’s an easy side to bring to dinner parties that you may have coming up. And like I said… the addition of avocado might take this dish to a whole new level. Potato and avocado in the same dish – now that’s a party ;)! I hope the rest of your week is wonderful. x