Potato and Green Bean Salad

Delicious and simple summer salad. This salad makes the perfect side as well as a great lunch.

5 from 1 vote

Course: Salad, Side Dish

Cuisine: American, Healthy

Keyword: green beans, potato salad, potatoes, salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: servings

Calories: 190kcal

Author: Amanda Filipowicz

1.5 pounds potatoes small in size, using both white and red, purple would work as well
1 pound green beans
3/4 cup toasted almonds
1 cup raw sweet peas also, know as garden peas- removed from pods
1 tsp salt
2 tbsp extra virgin olive oil
ice bath

If you do not have toasted almonds, turn the oven to 350 degrees. Add parchment paper to a sheet pan and add almonds to it. Add 1-2 tsp of olive oil and a pinch of salt. Mix with hands so that all almonds are coated. Bake in the oven for 10 minutes.
Wash the potatoes and cut them in half and then after in quarters. Wash the green beans you can cut off the ends if you so choose. Cut them into thirds, so that you get bite-size piece
In a large pot bring lightly salted water to a boil. Add the cut green beans and let them cook for 3-4 minutes so that they are still crunchy. Make sure you have an ice bath ready. Once the green beans have been cooked, use a sieve spoon to scoop them out and add them to the ice bath. This will retain their green colour.
To the same pot of boiling water add the cut potatoes. Let them cook for between 12-15 minutes. at the 10 minute mark test the potatoes with a fork. Once soft drain the potatoes.
While the potatoes are cooking remove the sweet peas from their pods. You want to have 1 cup of the sweet peas
In a serving bowl add the cooked potatoes, along with the green beans, the toasted almonds and the sweet peas. Sprinkle over top with salt and drizzle in the olive oil. Toss until well combined.
Serve warm, however, it is delicious as cold leftovers as well.

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