Spanish Potato and Green Bean Salad

New Day Recipes


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  • 5lb fingerling potatoes sliced about 1/2 inch thick (you may mix different color ones)
  • 3 bay leaves
  • 1lb green beans cut 2 inch long
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 orange pepper diced
  • 1/2 cup red onion diced
  • 1/4 cup capers drained
  • 2 cloves of garlic chopped
  • 1 cup EVOO (extra virgin olive oil)
  • 1/3 cup red wine vinegar
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • 3 anchovy filets (optional)
  • 1/2 cup chives or scallions for garnish



Boil potatoes with bay leaves & salt until tender.

When the potatoes are done cool them under running cold water.

Steam or boil beans for a few minutes. Make sure beans are not overcooked.

Cool beans under cold water.

In a blender or small food processor blend garlic, vinegar, oil, salt, pepper & smoked paprika (add also anchovies desired) to make the dressing.

Once potatoes & beans are cool enough, toss with rest of ingredients & dressing.

Refrigerate salad for at least one hour before serving.

Garnish with chopped chives or chopped scallions.



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