Potato & Green Bean Salad Recipe Video - Laura Vitale "Laura In The Kitchen" Episode 36

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based, and chickpeas are a cost-effective protein source.

Trim the ends off the green beans.

Chop larger Yukon gold potatoes into smaller pieces for even cooking.

Fill a large pot with cold water and add the potatoes.

Turn the heat to medium-high and bring the water to a boil.

Cook the potatoes for about 20-25 minutes until tender but not falling apart.

When the potatoes are about 5 minutes from being done, add the green beans to the pot.

While the potatoes and green beans are cooking, chop the garlic finely.

In a bowl, combine the chopped garlic, 2-3 tablespoons of balsamic vinegar, salt, and pepper.

Whisk in about 4 tablespoons of extra virgin olive oil into the bowl.

Strain the cooked potatoes and green beans and place them in a bowl while warm.

Thinly slice half a red onion and add it to the warm potato and green bean mixture.

Pour the vinaigrette over the warm salad and toss gently to combine without breaking the potatoes.

Chop fresh parsley and scatter it over the top of the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens