Layered Green Bean Red Potato Salad
Brighten up your table with this vibrant and nutritious Layered Green Bean Red Potato Salad! This visually stunning dish features tender, skin-on red potatoes layered with crisp-tender green beans, sweet red onions, and fresh parsley. A tangy, homemade dressing made with apple cider vinegar, Dijon mustard, and a touch of honey brings all the flavors together, while toasted slivered almonds add a delightful crunch. Perfect as a side dish or a light, plant-based main, this salad is easy to prepare and can be served at room temperature or chilled, making it ideal for potlucks, barbecues, or weekday meals. With a prep time of just 15 minutes and wholesome, fresh ingredients, this recipe is your next crowd-pleasing favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium red potatoes
- 300 grams green beans
- 1 small red onion
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons toasted slivered almonds
Directions
Step 1
Bring a large pot of salted water to a boil. Scrub the red potatoes and cut them into bite-sized chunks, keeping the skin on for added texture and color.
Step 2
Add the potatoes to the boiling water and cook for 10-12 minutes, or until fork-tender. Remove the potatoes with a slotted spoon and set them aside to cool slightly.
Step 3
In the same water, blanch the green beans. Trim the ends and cut them into 2-inch pieces. Cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to retain their color and crunch. Drain again and set aside.
Step 4
Thinly slice the red onion and chop the fresh parsley. Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Set aside.
Step 5
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
Step 6
In a large serving dish or bowl, layer the ingredients: start with the cooled potatoes as the base, then add the green beans, red onions, and parsley. Drizzle the dressing evenly over the top.
Step 7
Gently toss the salad to combine, ensuring the dressing coats all the ingredients. Sprinkle the toasted almonds over the top as the final layer for added crunch and flavor.
Step 8
Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. Serve cold or at room temperature as a side dish or light main course.
Nutrition Facts
| Serving size | (1211.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1147.6 |
| Total Fat 52.9g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2904.0mg | 0% |
| Total Carbohydrate 164.0g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 30.2g | |
| Protein 24.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 294.2mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 3921.5mg | 0% |
Source of Calories