Green Bean and Potato Salad
Brighten up your table with this vibrant and zesty Green Bean and Potato Salad, a perfect side dish for any occasion. Featuring tender baby potatoes, crisp-tender green beans, and slivers of tangy red onion, this salad is tossed in a luscious homemade vinaigrette made with olive oil, fresh lemon juice, Dijon mustard, and a hint of garlic. Finished with a sprinkle of fresh parsley, this recipe combines simple ingredients for maximum flavor. Whether served warm, at room temperature, or chilled, this salad is a versatile and healthy addition to your picnic, potluck, or weeknight dinner. Packed with fresh, wholesome ingredients and ready in just 35 minutes, it’s a light and refreshing dish that will leave everyone coming back for seconds!
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Ingredients
- 500 grams Baby potatoes (red or yellow)
- 300 grams Green beans
- 1 small Red onion, thinly sliced
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash the baby potatoes thoroughly. Cut them into halves or quarters, depending on their size, to ensure even cooking.
Step 2
Place the potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly.
Step 3
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch (5 cm) pieces.
Step 4
Bring another pot of water to a boil and add a pinch of salt. Cook the green beans for 3-4 minutes, or until tender-crisp and bright green. Immediately transfer them to an ice bath to stop the cooking process, then drain and pat dry.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to create the vinaigrette.
Step 6
In a large mixing bowl, combine the cooked potatoes, blanched green beans, and thinly sliced red onion.
Step 7
Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Step 8
Sprinkle the chopped fresh parsley on top for a burst of freshness.
Step 9
Serve the salad warm, at room temperature, or chilled, depending on your preference. Enjoy!
Nutrition Facts
| Serving size | (978.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1039.6 |
| Total Fat 58.4g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2895.4mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 18.1g | |
| Protein 17.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 213.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3012.3mg | 0% |
Source of Calories