Marinated Green Bean Red Potatoes Salad
Bright, fresh, and bursting with zesty flavor, this Marinated Green Bean Red Potatoes Salad is the perfect side dish for any occasion. Featuring tender red potatoes, crisp blanched green beans, and a tangy homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of honey, this salad strikes the ideal balance of savory and slightly sweet. Thinly sliced red onion adds a pop of sharpness, while freshly chopped parsley brings a fragrant, herbaceous finish. The salad is marinated to perfection, allowing the bold flavors to meld beautifully. Ready in just 30 minutes and served chilled or at room temperature, this vibrant dish is gluten-free, versatile, and ideal for picnics, potlucks, or a light, wholesome dinner side.
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Recipe Information
Ingredients
- 1 pound red potatoes
- 0.5 pound green beans
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon honey
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup red onion
- 2 tablespoons fresh parsley
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized pieces.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are 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 pieces.
Bring another pot of water to a boil and blanch the green beans for 2-3 minutes until they are bright green and just tender. Drain and transfer them to a bowl of ice water to stop the cooking process. Drain again once cooled.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, kosher salt, and black pepper to create the vinaigrette.
Thinly slice the red onion and chop the fresh parsley finely.
In a large mixing bowl, combine the cooked potatoes, green beans, sliced red onion, and the vinaigrette. Toss gently to coat all the ingredients evenly.
Sprinkle the chopped parsley over the salad and toss once more.
Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve the salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2564 mg | 55% | |
*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.
