Description
This Potato and Green Bean Salad is a refreshing and flavorful side dish perfect for any occasion. Tender baby potatoes and crisp green beans are tossed in a tangy Dijon vinaigrette for a dish that’s both hearty and light.
Ingredients
Scale
Potato and Green Bean Salad:
- 1 1/2 lbs baby potatoes (red or yellow), halved
- 8 oz green beans, trimmed and cut in half
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes and Green Beans: Place the halved potatoes in a large pot of salted water and bring to a boil. Cook for 12 to 15 minutes, or until fork-tender. In the last 3 minutes of cooking, add the green beans to the pot. Drain both and immediately transfer to a bowl of ice water to stop the cooking. Let cool, then drain well.
- Make Dressing and Combine: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. In a large bowl, combine the cooled potatoes, green beans, and red onion. Pour the dressing over the salad and toss gently to coat. Sprinkle with chopped parsley and serve warm or chilled.
Notes
- For added flavor, try adding crumbled feta cheese or chopped boiled eggs.
- This salad holds up well in the fridge and can be made a day ahead. Let it sit at room temperature for 15 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
