Potato Salad with Green Beans Sun Dried Tomatoes

Brighten up your table with this vibrant Potato Salad with Green Beans and Sun-Dried Tomatoes—a fresh twist on the classic picnic favorite! Tender baby potatoes are paired with crisp blanched green beans, tangy sun-dried tomatoes, and a zesty Dijon mustard dressing for a flavor-packed dish that’s as colorful as it is delicious. The inclusion of fresh parsley and optional capers adds a delightful pop of herbal notes and briny complexity. Quick and easy to prepare in just 30 minutes, this versatile salad is perfect for potlucks, barbecues, or light lunches. Serve it chilled or at room temperature for an irresistible side dish that’s overflowing with Mediterranean-inspired goodness.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 g baby potatoes
• 200 g green beans
• 100 g sun-dried tomatoes (in oil)
• 1 medium shallot
• 1 tbsp Dijon mustard
• 1.5 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tbsp fresh parsley
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp capers (optional)

Directions

Step 1

Wash the baby potatoes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.

Step 2

While the potatoes are cooking, trim the ends of the green beans and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 3

Thinly slice the sun-dried tomatoes into strips and finely chop the shallot. Set those aside for later use.

Step 4

In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to make the dressing. Adjust seasoning to taste.

Step 5

Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size. Place them in a large mixing bowl.

Step 6

Add the blanched green beans, sun-dried tomatoes, chopped shallot, and capers (if using) to the bowl with the potatoes.

Step 7

Drizzle the dressing over the salad and gently toss until the potatoes and beans are well coated.

Step 8

Sprinkle the chopped fresh parsley over the salad for garnish and serve at room temperature or chilled.

Nutrition Facts

Serving size	(939.7g)

Amount per serving	% Daily Value*
Calories	1383.7

Total Fat 88.5g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2925.9mg	0%
Total Carbohydrate 135.7g	0%
Dietary Fiber 21.5g	0%
Total Sugars 27.8g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 254.5mg	0%
Iron 12.0mg	0%
Potassium 4250.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 6.3%

Carbs: 38.0%