Old Bay Potato Green Bean Salad
Brighten up your table with this flavor-packed Old Bay Potato Green Bean Salad, a versatile side dish that’s perfect for any occasion. Featuring tender baby red potatoes and crisp, blanched green beans, this salad is tossed in a tangy, aromatic dressing made from olive oil, apple cider vinegar, Dijon mustard, and a zesty hit of Old Bay seasoning. Thinly sliced red onion adds a sharp, colorful contrast, while a sprinkle of fresh parsley brings a burst of freshness to every bite. With its quick prep time, simple ingredients, and ability to be served warm, room temperature, or chilled, this dish is a crowd-pleaser that works just as well for summer picnics as it does for cozy family dinners. Whether you’re looking for a unique potato salad recipe or a new way to showcase seasonal vegetables, this vibrant, Old Bay-infused creation won’t disappoint!
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Recipe Information
Ingredients
- 1.5 lbs baby red potatoes
- 0.75 lbs green beans, trimmed
- 0.5 cup red onion, thinly sliced
- 0.25 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- 1.5 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
Instructions
Wash the baby red potatoes thoroughly. Cut them into bite-sized pieces, roughly 1 to 1.5 inches in size.
Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the green beans by trimming the ends. Cut the beans into 2-inch pieces if desired.
Bring a separate pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes, until bright green and slightly tender. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, dijon mustard, minced garlic, Old Bay seasoning, salt, and black pepper to create the dressing.
Once the potatoes are cooked, drain them and transfer them to a large mixing bowl. Allow them to cool slightly for about 5 minutes.
Add the blanched green beans and thinly sliced red onion to the mixing bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss everything together until evenly coated.
Sprinkle the chopped fresh parsley over the salad as a garnish.
Serve the salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 639 mg | 14% | |
*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.
