Tailgate Potato Salad

Side Dish

Recipe courtesy of Kitchen & Culture

Serves 8

  • 1 cup fresh cut green beans or 1 cup frozen cut green beans
  • 1 lb. whole small red potatoes
  • 3/4 cup crumbled Feta cheese
  • 3/4 cup sliced black or green olives
  • 1/3 cup coarsely chopped green onion
  • 1/4 cup chopped red or green pepper
  • 2 tablespoons large capers, drained (optional)
  • 3/4 cup thinly sliced radishes


  • 1/3 cup olive or salad oil
  • 2 tablespoons snipped fresh parsley or 2 teaspoons dried basil (crushed)
  • 1 tablespoon fresh snipped tarragon or 1 teaspoon dried (crushed)
  • 2 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/8 teaspoons ground red pepper
  • Dash of salt

Potato Salad With Green Beans and Radishes

 Potato Salad With Green Beans and Radishes

Click image to enlarge


Potato Salad
Cook beans until just done (they should be firm and retain their bright green color). Drain and cool.
Cut potatoes in half or quarters (larger potatoes). Add potatoes to boiling salted water and cook until done but still firm. Drain and put into large bowl.

Add remaining ingredients to bowl (except radishes) and chill. Do not toss until potatoes are well chilled. Cover and chill for several hours or overnight.

Pour dressing over salad 2 hours before serving and toss to coat.
Before serving or transporting, stir in radishes.

Mix well and refrigerate until ready to use.

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