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Green Bean Potato Salad with Lemon-Soy Vinaigrette (Wade's Potato Salad)

Photo: Hector Sanchez Styling: Heather Chadduck

Active time 20 mins
Total time 1 hr, 15 mins
Yield

Serves 8 (serving size: about 3/4 cup)

This vibrant and colorful side dish is sure to be a total show-stopper in any cookout, picnic, or potluck scenario--it's anything but your typical, creamy, mayo-based potato salad. Crisp, delicately sweet green beans pair up with tender, fluffy petite red potatoes for the base of this dynamic salad. The super simple lemony dressing is balanced by the salty kick of soy sauce, a touch of toastiness from sesame oil, and just a bit of heat from crushed red pepper. And the finishing touches put this recipe right over the top: mint leaves for a touch fresh herbaceousness and toasted almonds and sesame seeds for added nutty crunch. 

Ingredients

  • 2 (12-oz.) pkg. fresh green beans
  • 3/4 teaspoon table salt, divided
  • 1 pound petite red potatoes
  • 1 large yellow bell pepper, cut into thin strips
  • 1/3 cup thinly sliced red onion
  • Lemon-Soy Vinaigrette
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons toasted sliced almonds
  • 1 tablespoon toasted sesame seeds

How to Make It

  1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.

  2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.

  3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.