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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Recipe Information
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
Instructions
Wash the baby potatoes thoroughly. Cut them into halves or quarters, depending on their size, to ensure even cooking.
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.
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch (5 cm) pieces.
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.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the cooked potatoes, blanched green beans, and thinly sliced red onion.
Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the chopped fresh parsley on top for a burst of freshness.
Serve the salad warm, at room temperature, or chilled, depending on your preference. Enjoy!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 18.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3012 mg | 64% | |
*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.
