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Fresh Green Bean And Potato Salad

This is a wonderful salad to make when traveling. It only uses one pot and it doesn't contain any mayonnaise so it travels without issues. I like to pair this salad with a Pressed Nicoise Sandwich because they make great traveling companions!


 1 1/2 pounds small, new red potatoes
 1 1/2 pound fresh green beans, trimmed and snapped
 1/4 cup chopped fresh basil
 1 bunch scallions, chopped
 salt and pepper to taste
-=[ Dressing ]=- 1/4 cup red wine vinegar 2 Tablespoons Dijon mustard 2 Tablespoons fresh lemon juice 1 clove garlic, minced 1 dash Worcestershire sauce 1/2 cup extra virgin olive oil


Place the potatoes in a pot and cover with water. Boil for about 10 minutes then and add green beans. Cook for an additional 10 minutes or until everything is tender. Drain.

Meanwhile whisk together red wine vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. When potatoes and beans are done, pour dressing over, cover and allow to sit off the heat until cool. Transfer to a large bowl, and toss with fresh basil, scallions, salt and pepper. Let sit several hours before serving at room temperature.

Serves: 8
Potatoes Green_Beans Basil Scallions Mustard Olive_Oil Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.