Potato Salad With Green Beans & Sun-Dried Tomatoes

READY IN: 35mins
Recipe by Haversac

A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!

Top Review by Karen Elizabeth

Yes, easy, delicious, and definitely colourful! I used ordinary baby potatoes, and since I didn't have pine nuts, I sprinkled the finished salad with roasted sunflower seeds, which I love. Quickly done, I prepared this for a luncheon party, where it was very much enjoyed. Thanks for a different and tasty 'salad'! Prepared for My-3-Chefs, November 'o8

Ingredients Nutrition


  1. Cook potatoes until they poke easily with a fork.
  2. Cut in half (as soon as they are cool enough to handle.).
  3. Drizzle with olive oil and toss with garlic.
  4. Add sundried tomatoes.
  5. Steam the green beans until crisp-tender.
  6. Cut green beans in half or bite size pieces and mix with potatoes.
  7. Add seasoning, dressing, basil and some salt & pepper.
  8. Add more salt/pepper as if necessary and add pinenuts.
  9. Can be served chilled or room temperature!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a