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Marble Surface

Potato and Green Bean Salad


Ready in 30-35 minutes

Serves 6 people

This is probably my most requested recipes. The vibrant lemon juice and the fresh herbs give it a unique flavor that complement the salty capers and creamy potatoes perfectly. This salad can be made ahead, but would need to be removed from the fridge 30 minutes before serving to allow the olive oil to soften and redistribute. 


  • 1 medium shallot thinly sliced

  • 2 cloves garlic, minced or crushed

  • 1 1/2 lbs of fingerling or baby Yukon gold potatoes cut into 1 in. pieces. 

  • 1/2 lb of green beans or haricot vert cut into 1 in. pieces

  • 2 tablespoons of capers

  • 1 lemon zest and juiced

  • 1 tablespoon freshly chopped tarragon

  • 1 tablespoon freshly chopped parsley

  • 1/4-1/3 cup EVOO

  • Salt and Pepper


  1. Wash, dry and cut the potatoes into 1 inch pieces. Toss them with a healthy glug of EVOO and pop them into a preheated 450° oven. Roast for 15-20 minutes, tossing midway through until they are golden brown and fork tender. Remove from the oven and let cool until warm, but cool enough to handle.

  2. While the potatoes roast, heat 2 tbsp of EVOO in a large skillet. Add the garlic, and shallot and sauté until fragrant, about 30 seconds to a minute. Add the green beans and a large pinch of salt. Sauté, stirring occasionally until the beans begin to get a bit of char on the. Add half of the lemon juice and a 1/4 cup of water. Cook over medium-high heat until the beans are tender but still have a nice crunch. Turn off the heat and let cool slightly. 

  3. While the beans and potatoes cook, finely chop the herbs.

  4. Once the potatoes and green beans are cool, combine all of the potatoes, green bean mixture, herbs, capers, and the remaining lemon juice and EVOO in a large salad bowl. Season with salt and pepper and enjoy!

NOTE: It is important the ingredients still be warm when combined to release the oils and aromas in the fresh herbs. The salad can be served warm, cool, or room temp. 

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