New Potato and Green Bean Salad
Brighten up your table with this flavorful New Potato and Green Bean Salad, a satisfying dish that’s perfect for any occasion. Featuring tender new potatoes and crisp green beans, this salad is tossed in a tangy homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of honey for subtle sweetness. Finished with vibrant parsley and slices of red onion, it delivers the perfect balance of fresh, earthy, and zesty flavors. Ready in just 35 minutes, this versatile salad can be served warm, chilled, or at room temperature, making it an ideal side dish for picnics, barbecues, or weeknight dinners. Healthy, easy, and irresistibly delicious—this recipe is a must-try for potato salad enthusiasts!
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Recipe Information
Ingredients
- 1 pound new potatoes
- 8 ounces green beans
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 unit garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 unit red onion, thinly sliced
Instructions
Wash the new potatoes thoroughly and cut them into bite-sized halves or quarters, depending on their size.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes or until they are fork-tender.
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces.
In the last 3 minutes of the potatoes cooking, add the green beans to the boiling water. Once both are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.
Add the cooked potatoes and green beans to the bowl with the dressing. Toss gently to coat, being careful not to break up the potatoes.
Fold in the sliced red onion and chopped parsley for added flavor and texture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the salad warm, at room temperature, or chilled. Enjoy as a side dish or a light main meal.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 17.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2560 mg | 54% | |
*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.
