Green Beans, Onions, Potatoes & Olives

Prep Time
Cook Time
Ready In

"This recipe was based on a combination of two recipes. A cold green bean and potato salad; and the typical slow cooked beans and potatoes. So this is my version which is served warm; but has a tangy dressing. And the best part ... it is very simple to prepare."

Original recipe yields 5 servings


  • Serving Size: 1 (319.1 g)
  • Calories 247.3
  • Total Fat - 4.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 5.8 mg
  • Sodium - 770.9 mg
  • Total Carbohydrate - 47.2 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.6 g
  • Protein - 5.8 g
  • Calcium - 51.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 1

Vegetables ... Add all the vegetables (except the olives) to a medium size saute pan along with the chicken broth and bring to medium heat. Simmer (uncovered) 10-15 minutes until the potatoes, onions, and beans are tender. Add in the olives and mix - cook just another minute to heat them up.

Step 2

Dressing ... Make sure drain the vegetables so there isn't any extra chicken broth in the pan. Most of it should of evaporated. Then, mix all the ingredients together for the dressing and add to the vegetables. Toss well to combine.

Step 3

Serve ... ENJOY!

Tips & Variations

No special items needed.



We ate this as our main starch/veg with sausage, so it fed about half as many servings. I added a lot more vinegar, a little more oil and less mustard to this, and used lemon thyme from the garden. It came out delicious - potatoes, green beans and Kalamatas are really a great combo together.

review by:
(13 Jul 2016)