Potato and Green Bean Salad with Balsamic Vinaigrette
Bursting with vibrant flavors and wholesome ingredients, this Potato and Green Bean Salad with Balsamic Vinaigrette is a refreshing side dish that’s perfect for any occasion. Tender baby potatoes and crisp, blanched green beans come together with juicy cherry tomatoes, zesty red onions, and a sprinkle of fresh parsley for a colorful medley of textures. Tossed in a tangy-sweet balsamic vinaigrette made with olive oil, Dijon mustard, honey, and garlic, this salad strikes the perfect balance of savory and bright flavors. Ready in just 35 minutes, it’s simple to prepare yet elegant enough for entertaining. Serve it at room temperature or chilled to complement grilled meats, seafood, or as a stand-alone vegetarian delight. Perfect for summer picnics, potlucks, or weeknight dinners, this potato and green bean salad is a must-try!
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Recipe Information
Ingredients
- 600 grams Baby potatoes
- 250 grams Green beans
- 1 medium Red onion
- 200 grams Cherry tomatoes
- 2 tablespoons Parsley
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic
Instructions
Wash the baby potatoes and cut them into halves or quarters, depending on their size, to ensure even cooking.
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, wash the green beans and trim off the ends.
Blanch the green beans by boiling them in salted water for 2-3 minutes until they are bright green and tender-crisp. Drain immediately and rinse under cold water to stop the cooking process.
Peel and finely slice the red onion. Cut the cherry tomatoes in halves. Chop the parsley finely.
In a small bowl, prepare the balsamic vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked potatoes, blanched green beans, sliced red onion, cherry tomatoes, and chopped parsley.
Pour the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for 10 minutes to allow the flavors to meld together, then taste and adjust seasoning if needed.
Serve the Potato and Green Bean Salad at room temperature or slightly chilled. Enjoy!
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 958 mg | 20% | |
*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.
