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A white bowl on a yellow napkin filled with potato and green bean salad.

Potato and Green Bean Salad with Corn Vinaigrette

This Potato and Green Bean Salad with Corn Vinaigrette is everything right about summer! Potatoes and beans are such a classic pairing, but this sweet corn vinaigrette takes it to a different place.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 240 kcal

Ingredients
  

  • 1 lb potatoes (small)
  • 2 tbsp olive oil
  • 1 sprig rosemary (leaves finely chopped)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 lb green beans
  • 2 ears sweet corn

Corn Vinaigrette

  • 1 ear sweet corn
  • 1 lemon (zest and juice)
  • 1 tbsp sherry vinegar
  • 1 tsp honey
  • 1 clove garlic (finely chopped)
  • 1 tbsp chives (finely chopped)
  • 1/4 cup olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 425 degrees. Cut the potatoes in half and toss with olive oil, rosemary, salt and pepper. Roast in the oven until tender when pierced with the tip of a knife - about 30 minutes.
  • While the potatoes are roasting put a pot of salted water on to a boil and prep the vegetables. Cut the green beans in half and cut the kernels from all 3 of the ears of sweet corn. Divide the sweet corn into 2/3 and 1/3.
  • Blanch the green beans by adding them to the boiling water and cooking for about 3 minutes. Then, shock them by adding them to a bowl of ice water to stop the cooking process. When they are cool, drain them and set them aside to dry.
  • Next, add 2/3 of the sweet corn kernels to the same boiling water as the green beans and cook for 1 minute. Then, drain the kernels and set them aside.
  • Make the vinaigrette. To make the vinaigrette, take the last 1/3 of raw sweet corn, and divide it in half.
  • Take half of those kernels and place them into a bowl. Using the bottom of a glass, smash the kernels so that they release their milk. Then, add the other half of the kernels, along with lemon juice and zest, sherry vinegar, chopped garlic and chives, honey, salt, pepper and olive oil and stir to combine well.
  • Add the roasted potatoes to a large bowl with the blanched green beans and sweet corn and then pour over the vinaigrette and toss everything well to combine. ENJOY!

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Notes

  • DO NOT substitute frozen or canned corn or beans!  It is not at all the same salad with these substitutions.
  • You can, however, substitute fingerling or small red potatoes for the yellow potatoes.
  • If you are going to make this in advance, prepare all of the pieces separately and store them separately and then combine them just before serving.
  • If you prep ahead of time, you might consider boiling the potatoes instead of roasting them, as the texture of caramelized potatoes isn't the same after being refrigerated.

Nutrition

Calories: 240kcalCarbohydrates: 27gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 693mgPotassium: 553mgFiber: 4gSugar: 6gVitamin A: 374IUVitamin C: 33mgCalcium: 32mgIron: 1mg
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