Potato and Green Bean Salad
Elevate your mealtime with this vibrant Potato and Green Bean Salad—a refreshing twist on a classic side dish. Perfect for picnics, barbecues, or weeknight dinners, this recipe combines tender baby potatoes and crisp green beans with a zesty Dijon mustard vinaigrette. The dressing, made with olive oil, white wine vinegar, a hint of honey, and aromatic garlic, lends a tangy-sweet balance that complements the earthy vegetables beautifully. Thinly sliced red onions and fresh parsley add a burst of flavor and color, making this salad as visually appealing as it is delicious. Ready in just 35 minutes, this easy-to-make dish can be served chilled or at room temperature, making it an ideal make-ahead option for gatherings. Simple, wholesome, and full of bold flavors, this potato and green bean salad is a must-try for any occasion!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams green beans
- 1 small red onion
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 clove garlic clove
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the baby potatoes and cut any larger ones in half to ensure even cooking.
Bring a large pot of salted water to a boil and add the potatoes. Cook for 12-15 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, trim the ends off the green beans and cut them into 1-2 inch pieces.
When the potatoes are about 5 minutes away from being done, add the green beans to the pot and cook together for the remaining time.
Drain the potatoes and green beans into a colander and rinse with cold water to stop the cooking process. Let them cool completely.
Peel and finely mince the garlic clove. In a small bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, honey, minced garlic, salt, and black pepper to create the dressing.
Finely chop the parsley and thinly slice the red onion.
In a large mixing bowl, combine the cooled potatoes, green beans, red onion, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for 1 hour to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2289 mg | 100% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2999 mg | 64% | |
*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.
