This Garlic Herb Baby Potatoes & Green Beans salad packs a flavorful garlic-mustard kick and is a total game changer from the usual mayo-based versions! Light, herby and super fresh—it’s the perfect side dish for anything off the grill. [9/24/25 Coupon Book]
4 to 6 Servings – Total Time: 30 minutes
Pair With: Cold Stella Artois Liberte Alcohol Free Beer
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GET COOKIN’:
11/2 lbs. yellow or red baby potatoes, washed and halved
1 lb. green beans cut into 1″ pieces
4 cloves of garlic, crushed
3 tbsp. olive oil
1 tbsp. cider or rice vinegar
2 tsp. mustard
3 tbsp. fresh herbs (rosemary, parsley, chives), 1 tbsp. reserved for garnish
½ tsp. salt
¼ tsp. pepper
¼ cup toasted sliced almonds (optional)
Steam the potatoes until tender. In a separate steamer or pot, steam the green beans with the crushed garlic until just cooked. Remove the garlic and set the green beans aside.
To make the vinaigrette, blend the steamed garlic with the olive oil, vinegar, mustard, fresh herbs, salt and pepper until smooth and creamy. Add one to two tablespoons of water if needed to thin the dressing.
Toss the warm potatoes and green beans with the garlic herb vinaigrette until well coated. Sprinkle sliced toasted almonds over the dish as a garnish just before serving.
This recipe also is available at
www.ktasuperstores.com/recipes/garlic-herb-baby-potatoes-green-beans
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.
#GarlicHerbGoodness #BabyPotatoes #GreenBeans
[Music] Aloha and welcome to KTA’s Quick and Ono Recipes. I’m Chef Alyssa Maro and today we’re going to make garlic herb baby potatoes and green beans. Steam the potatoes until tender. In a separate steamer or pot, steam the green beans with a crushed garlic until just cooked. Remove the garlic and set the green beans aside. To make the vinegaret, blend the steamed garlic with the olive oil, vinegar, mustard, fresh herbs, salt, and pepper until smooth and creamy. Add one or two tablespoons of water if needed to thin the dressing. Toss the warm potatoes and green beans with a garlic herb vinegrett until well coated. Sprinkle sliced toasted almonds over the dish as a garnish just before serving. For this recipe and more, please visit ktasuperstores.com/re recipes.
Dining and Cooking