Bring the Spring to Your Table Any Season with This Refreshing Healthy Salad!
Spring Potato Salad with Green Beans is sure to please you, and your family and guests. It’s light yet fulfilling, and deliciously flavored with garlic and lemon juice. It is as healthy as a dish could be with Green Beans, poached Potatoes, fresh Parsley, Lemon, and Black Olives.
Spring Potato Salad is prepared as simple and as rich as you want it. However, the basic remains the same: Poached potatoes with the Lebanese dressing of garlic, lemon juice and Extra-Virgin Olive Oil.
This super easy and delicious recipe, which I am providing you with today, is inspired from a recipe my very good friend Ibtissam B. taught me, long ago.
My neighbor back then, and one of the best skillful cooks I have ever met, she was a joy to watch cooking and sharing her dishes. Her Tabbouleh was one of them, as I mentioned in that recipe. Two decades later, I still say “Ibtissam’s Salad” for this Spring Potato Salad with Green Beans. 🙂
A Salad of Great Health Benefits
This Lebanese Spring Potato Salad provides you with the health benefits of the green beans and the potatoes, adding to those of the olives, the parsley, the lemon, and the garlic.
I recently posted the Health Benefits of Potatoes, in image, for my recipe Lebanese Crispy-Gold Potatoes. I am now glad I took the time and effort to design it so I can share it with you, also here, in case you have missed it.
Spring Potato Salad: The Recipe
This dish is popular in Lebanon, mostly without the Green Beans and the Black Olives. For a healthier, richer, tastier and more consistent dish, follow my Ibtissam recipe here.
You may also turn it into a vegetarian main dish by adding tuna and a couple of poached egg.
Instructions for this option are in the notes at the end of the page.
- 4 Potatoes (large) poached, peeled, and cut in bites
- 1 can Green Beans (preferably string) drained and washed
- 2-3 tbsps Fresh Parsley chopped finely
- 5 Spring Onions cut thinly
- 3 tbsps Walmuts chopped roughly (optional)
- 4 tbsps Black Olives pitted
For the Dressing
- 1 Lemon juiced
- 5 cloves Garlic minced and mashed
- 3/4 tsp Lebanese 7-Spice
- 1 tsp Salt or as desired
- 1/4 cup Olive Oil extra virgin
Place the potatoes, green beans, onions, parsley, walnuts and olives in a large mixing bowl.
Shake gently up and down for the ingredients to mix.
In a side bowl, mix well the dressing ingredients, and pour over the salad.
Repeat the up-and-down shaking for the ingredients to mix.
Then use a a wooden (or plastic) serving spoon for a couple of mixing twists.
Transfer the salad into a serving plate, and chill it in the fridge for 15 minutes.
For a More Consistent Side-Dish, (Non-Vegan), Go for This:
1 small can of light tuna
2-3 poached eggs, chopped roughly or sliced.
Increase the dressing to 1/4 more.
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