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Potato Salad With Green Beans and Chicken

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Salads
Course
Lunch
Main Dish
Salads
Occasions
Independence Day
Sources
The Old Farmer's Almanac Readers' Best Recipes

Looking for an easy side dish for a cookout? This Potato Salad With Green Beans and Chicken is loaded with fresh ingredients. Plus, there’s no mayonnaise for those who aren’t fans! 

This dish can be enjoyed hot or cold. Make a day ahead of time and it tastes just as good (maybe better!).

Ingredients
1/2 cup olive oil
1/4 cup white-wine vinegar
1 clove garlic, minced
salt and freshly ground black pepper, to taste
2 pounds potatoes, peeled, cooked, and still warm
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
6 boneless, skinless chicken breast halves, grilled just until tender, sliced
1 pound green beans, cooked until crisp-tender
cherry tomato halves, for garnish

Instructions

  1. In a bowl, combine olive oil, vinegar, garlic, and salt and pepper and blend until smooth.
  2. Slice warm potatoes and place in another bowl.
  3. Pour oil–vinegar dressing over potatoes and toss gently. Sprinkle with parsley and red onions and toss again. Taste and add more salt and pepper, if desired.
  4. Add chicken and cooked beans to potatoes and mix gently. Garnish with cherry tomatoes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

Mary Villa Sat, 04/25/2020 - 14:18

I love the recipes how can I save them?

Kathleene DitmerThu, 01/16/2020 - 09:09

there are recipes on this page I'm reading and also at least THREE ads that have pictures that turn my stomach. Fatty liver, mice, stuff coming out of someone's ear. It's disgusting!