Description
Quick Green Bean Potato Salad is a bright and refreshing side dish that captures the essence of summer with its crisp vegetables and zesty dressing. This vibrant salad features tender potatoes and crunchy green beans, making it an ideal companion for barbecues, picnics, or light lunches. The tangy balsamic dressing adds a delightful punch, ensuring each bite is bursting with flavor. Not only is this recipe easy to whip up in just 30 minutes, but it also pairs wonderfully with a variety of main courses, from grilled meats to plant-based options. Perfect for meal prep or entertaining, this salad can be made ahead of time for stress-free serving.
Ingredients
Scale
- 1/2 pound fresh green beans, trimmed
- 24 ounces small white potatoes
- 3 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 minced garlic clove
- 1 teaspoon kosher salt, split
- 1/2 cup olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon black pepper
Instructions
- Boil the small white potatoes in salted water until fork-tender, about 15 minutes.
- In another pot, blanch trimmed green beans in boiling water for 4–5 minutes until crisp-tender; drain and rinse under cold water.
- In a mixing bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and half of the salt. Gradually whisk in olive oil and season with remaining salt and black pepper.
- Cut cooled potatoes into halves or quarters and combine them with green beans in a large bowl. Pour the dressing over the salad and gently toss to coat.
- Before serving, sprinkle with chopped chives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg