Warm green bean and potato salad with goats cheese

    30 min

    A delicious salad of green beans, potatoes, red peppers and goats' cheese. This salad will serve a crowd and tastes great with barbecued chicken or pork.

    2 people made this

    Serves: 8 

    • 900g Desiree red or salad potatoes, cut into bite-size pieces
    • vegetable oil for greasing
    • 225g green beans, fresh or frozen (thawed)
    • 160g sliced red onion
    • 4 cloves garlic, minced
    • 120ml balsamic vinaigrette dressing
    • 100g jarred roasted red peppers, drained and chopped
    • 10g freshly chopped basil
    • 225g goat cheese, crumbled

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
    2. Heat a large pan over medium-high heat; grease with oil. Cook and stir the green beans and red onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute.
    3. Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers and basil; toss lightly. Stir in the goat cheese.

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    Reviews in English (18)


    Good dish and will make again. I used fresh red pepper and added in the skillet with the onions. I also used 1/8 cup dry basil and added that with the garlic. Thanks!  -  12 Nov 2010  (Review from Allrecipes US | Canada)


    I wasn't going to make this(recipe group) because DH does not like hot potato salad. But, had to make and post a photo. I had beans already cooked from something else, so I added them to the potatoes with some of my roasted red peppers, made some balsamic vinaigrette, and put it all together for a sampling and forgot the cheese. I was going to sub cream cheese, but totally left it out. Good flavor, I don't like a lot of balsamic dressing, too vinegary for me, but the longer this sat (and cooled) the better it tasted. I think it might even be good as a cold salad. The potatoes need some salt in there somewhere, unless it is picking it up from the goat cheese. Anyway, sorry about the cheese and thanks Linda!  -  23 Oct 2010  (Review from Allrecipes US | Canada)


    I used fresh green beans, because they are lush right now and parboiled. Not a fan of goat cheese, so I used mild feta and the dish was great! Unfortunately, my camera seems to "ona break", mine looked much like the orignal picture!  -  20 Oct 2010  (Review from Allrecipes US | Canada)