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Poppy's Fresh String Beans & Potatoes

Fresh green beans are one of those things that bring back images of your grandmother on her porch snapping the edges of them in an old bowl. To me it also means hanging out with my grandparents, picking pole beans from my Poppy's garden and running up the stairs to my Nonna, who waited with a huge smile and a hug.

My Nonna was an amazing cook. She didn't cook fancy, but coming in from downstairs the smell was amazing. She knew just how to put ingredients together just right to make it oh so yummy. She mixed everything with her clean hands, especially salads. She cooked with so much passion and love that it went into the foods she made. And we could feel and taste it too!

This recipe was my Poppy's. I did add the herbes de Provence. I felt it balanced the dish nicely. It's wonderful hot or cold and lends itself nicely to a summer picnic side dish or to bring to a Sunday church gathering. 


Green beans contain vitamins A, C, K, B6, and foliate. They are also high in fiber. Having high levels of flavonoids. (Flavonoids are polyphenolic antioxidants that have anti-inflammatory properties.) Adding potatoes, which is a root vegetable, adds zinc for immune system function and reproductive health, copper that keeps your nervous system healthy, potassium, and more fiber. Great for heart health. Potatoes also contain antioxidants, which play a huge role in our health. Studies show that they can help prevent chronic diseases such as heart disease, diabetes, and certain types of cancer.


  • 5-7 medium-sized red potatoes

  • 1 pound of fresh cooked green beans

  • 1/2 tsp of garlic powder

  • 1 TBS of apple cider vinegar

  • 1 tsp of herbes de Provence

  • 1 TBS of olive oil

  • Salt & pepper to taste


  • Wash and chop up your red potatoes into medium-sized cubes. Cook until it is tender, not mushy.

  • Strain in a colander and rinse with cold water. Set aside.

  • Nip the ends off your string beans and wash them. Add them to a pot of water and cook. Fresh string beans take a long time to cook, so you will have to keep an eye on it.

  • When the string beans are done, blanch in cold water and let sit to dry if eating cold. If not, you can leave it to just cool off a bit.

  • Put your potatoes and string beans into a big bowl. Add your garlic, apple cider vinegar, and herbes de Provence and olive oil. 

  • Toss all together and add salt & pepper to taste.

Can be eaten hot or cold. This makes a wonderful summer side dish or to take on your next picnic or church gathering.

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