Green Bean Potato Salad
This refreshing Green Bean Potato Salad is the perfect summer dish, combining crunchy green beans and tender baby potatoes, all tossed in a zesty dressing that makes every bite a delight. Ideal for picnics or family gatherings, this salad is not only visually appealing but also packed with flavors that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling/Blanching
- Cuisine: American
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 pound baby potatoes (Yukon Gold or red), halved
- 1 medium red onion, chopped
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons chopped parsley or dill (optional)
Instructions
- Boil the halved baby potatoes in salted water until fork-tender (approx. 12-15 minutes).
- Meanwhile, blanch the green beans in boiling water for about 3 minutes until bright green.
- Transfer green beans to an ice bath to stop cooking. Drain both the potatoes and green beans thoroughly.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled potatoes, green beans, red onion, and dressing. Toss gently until everything is well coated.
- For added flavor, sprinkle with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: You can substitute regular potatoes with sweet potatoes for a different twist. For extra crunch, consider adding crispy bacon bits. Chill the salad before serving to enhance its flavors.