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!
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Recipe Information
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
Instructions
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.
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.
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.
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.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
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.
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.
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
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 30.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3922 mg | 83% | |
*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.
