purple beans + red potatoes

This past week, I was in a pinch to find a side dish to have along with Turkey Burgers.  I was looking for something light and clean but was at a bit of a loss without having standard salad greens which would typically be my go to.

Using the red potatoes and purple beans (which are just like green beans – find out more here) I created a lighter version of the BBQ side dish staple – Potato Salad.  I nixed the typical cream style dressing and opted to create a simple balsamic vinaigrette.


  • Red Potatoes (about 2 lbs)
  • Purple Beans (about 1 lb)
  • Chopped Chives (1 tablespoon)
  • For Dressing:
  • Balsamic Vinegar (1/4 cup)
  • Olive Oil (1/2 cup)
  • 2 Garlic Cloves (minced)
  • Lemon Juice (2 tablespoons)
  • Dijon Mustard (2 tablespoons)
  • Worcestershire Sauce (2-3 dashes)
  • Salt & Pepper


In a large bowl, combine the potatoes, green beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together (I like to shake it in a small jar).

Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.


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