Marinated Potato and Green Bean Salad
Bright, fresh, and irresistibly flavorful, this Marinated Potato and Green Bean Salad is a must-try side dish that brings together tender baby potatoes, crisp green beans, and a zesty homemade dressing. Featuring a harmonious blend of olive oil, red wine vinegar, Dijon mustard, and minced garlic, this simple yet sophisticated dish is elevated with the addition of fresh parsley, dill, and optional briny capers for a pop of vibrant flavor. Perfect for picnics, barbecues, or weeknight dinners, this salad is easy to prepare in under 45 minutes and pairs beautifully with grilled meats or seafood. Serve it chilled or at room temperature, and let the bold, herbaceous marinade steal the spotlight.
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Recipe Information
Ingredients
- 500 grams Baby potatoes (red or yellow)
- 300 grams Fresh green beans, trimmed
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Capers, drained (optional)
Instructions
Wash the baby potatoes thoroughly and leave the skins on. Cut any larger potatoes in half to ensure even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes or until tender when pierced with a fork. Drain and let cool slightly.
While the potatoes are cooking, prepare the green beans. Bring another pot of water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and tender-crisp.
Immediately transfer the blanched green beans to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Slice the cooked potatoes into bite-sized pieces and place them into a large mixing bowl. Add the green beans to the bowl.
Pour the dressing over the potatoes and beans. Gently toss to coat the vegetables evenly in the dressing.
Add the chopped parsley, dill, and capers (if using) to the salad. Toss again to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Let the salad marinate at room temperature for 15-20 minutes before serving to allow the flavors to meld together. Serve at room temperature or chilled.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.2 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2913 mg | 62% | |
*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.
