Recipe courtesy of Gesine Bullock-Prado

Rosetta's Green Bean and Potato Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 pound green beans, trimmed and halved crosswise

2 pounds small (not baby) red potatoes 

1/2 small red onion, thinly sliced into half-moons 

4 vine-ripe tomatoes, cut into 1-inch chunks 

2 tablespoons red wine vinegar 

1/2 cup extra-virgin olive oil 

Generous pinch dried basil 

Salt and pepper

Handful fresh basil leaves, torn, for garnish 


  1. Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
  2. Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
  3. When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

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