• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


  • 2 cups green beans (1/2 pound)
  • 5 cups red potatoes (10 medium), cubed
  • 1 (2-1/4 ounce) can black olives, sliced
  • 1/3 cup capers, drained
  • 3 tablespoons fresh parsley, chopped
  • 2 to 3 tablespoons fresh dill, chopped
  • 2 to 3 teaspoons freshly-ground pepper
  • 1 teaspoon salt
  • 2 tablespoons freshly-squeezed lemon juice or balsamic vinegar
  • 1/4 cup olive oil


  • Clean beans, snap off ends and break into 1-inch pieces.
  • In a saucepan over high heat, blanch beans for 5 minutes, until bright green.
  • Drain, rinse under cold water and set aside.
  • In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel).
  • Cool and cut into cubes.
  • In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss.
  • Chill for at least 2 hours.
  • Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.


Categories: Potato  Potato  Salad 

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