Potato and Green Bean Salad
Elevate your mealtime with this vibrant Potato and Green Bean Salad—a refreshing twist on a classic side dish. Perfect for picnics, barbecues, or weeknight dinners, this recipe combines tender baby potatoes and crisp green beans with a zesty Dijon mustard vinaigrette. The dressing, made with olive oil, white wine vinegar, a hint of honey, and aromatic garlic, lends a tangy-sweet balance that complements the earthy vegetables beautifully. Thinly sliced red onions and fresh parsley add a burst of flavor and color, making this salad as visually appealing as it is delicious. Ready in just 35 minutes, this easy-to-make dish can be served chilled or at room temperature, making it an ideal make-ahead option for gatherings. Simple, wholesome, and full of bold flavors, this potato and green bean salad is a must-try for any occasion!
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Ingredients
- 500 grams baby potatoes
- 300 grams green beans
- 1 small red onion
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 clove garlic clove
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Wash the baby potatoes and cut any larger ones in half to ensure even cooking.
Step 2
Bring a large pot of salted water to a boil and add the potatoes. Cook for 12-15 minutes, or until tender when pierced with a fork.
Step 3
While the potatoes are cooking, trim the ends off the green beans and cut them into 1-2 inch pieces.
Step 4
When the potatoes are about 5 minutes away from being done, add the green beans to the pot and cook together for the remaining time.
Step 5
Drain the potatoes and green beans into a colander and rinse with cold water to stop the cooking process. Let them cool completely.
Step 6
Peel and finely mince the garlic clove. In a small bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, honey, minced garlic, salt, and black pepper to create the dressing.
Step 7
Finely chop the parsley and thinly slice the red onion.
Step 8
In a large mixing bowl, combine the cooled potatoes, green beans, red onion, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 9
Taste and adjust seasoning with additional salt and pepper if needed.
Step 10
Serve immediately or refrigerate for 1 hour to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.
Nutrition Facts
| Serving size | (1032.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 985.0 |
| Total Fat 48.9g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2288.9mg | 0% |
| Total Carbohydrate 127.5g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 24.0g | |
| Protein 17.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.7mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 2999.1mg | 0% |
Source of Calories