Garden Potato Salad
Fresh, vibrant, and bursting with flavor, Garden Potato Salad is the ultimate side dish for any occasion. This colorful recipe combines tender baby potatoes, crisp green beans, juicy cherry tomatoes, and a medley of fresh herbs like parsley and dill for a refreshing twist on the classic potato salad. Tossed in a zesty homemade dressing made with extra virgin olive oil, apple cider vinegar, Dijon mustard, and a hint of honey, this salad is a delightful balance of tangy and sweet. Perfect for picnics, barbecues, or light lunches, this no-mayo potato salad is as healthy as it is delicious. Serve it chilled or at room temperature to showcase its garden-fresh flavors. Ready in just 35 minutes, this easy-to-make dish is a crowd-pleaser you'll return to again and again!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 cup fresh green beans
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 2 tablespoons fresh dill
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces, keeping the skin on for extra flavor and texture.
Place the potatoes into a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until tender when pierced with a fork. Drain and set aside to cool.
While the potatoes are cooking, trim the ends off the green beans and cut them into bite-sized pieces. Blanch the green beans in boiling water for 2-3 minutes, then transfer them immediately to an ice bath to stop the cooking process. Drain and set aside.
Halve the cherry tomatoes and thinly slice the red onion. Roughly chop the parsley and dill.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled potatoes, green beans, cherry tomatoes, red onion, parsley, and dill.
Pour the dressing over the salad and toss gently to ensure everything is evenly coated. Taste and adjust seasoning if necessary.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy your Garden Potato Salad as a refreshing side dish!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 801 mg | 17% | |
*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.
