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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Potato, Green Bean and Cherry Tomato Salad

Jacob Bailey


  • 1-1/4 pounds slender green beans, trimmed
  • 2 tablespoons chopped fresh Italian parsley
  • 2 pounds small red-skinned new potatoes, quartered
  • 1/3 cup olive oil
  • 6 tablespoons drained capers
  • 8 tablespoons fresh orange juice
  • 3 tablespoons white wine vinegar
  • 1- 1-pint basket cherry tomatoes, halved 


Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)