Potato Cherry Tomato and Green Bean Salad
Bright, fresh, and bursting with flavor, this Potato Cherry Tomato and Green Bean Salad is the perfect side dish for any occasion. Featuring tender baby potatoes, crisp green beans, and juicy cherry tomatoes, this colorful salad is tied together with a tangy homemade vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and a touch of garlic. The addition of thinly sliced red onion and freshly chopped parsley elevates the dish with a punch of flavor and aromatic freshness. Ready in just 35 minutes, this easy-to-make salad can be served chilled or at room temperature, making it ideal for summer picnics, barbecues, or as a vibrant addition to your dinner table. Packed with wholesome ingredients and simple to prepare, it's a crowd-pleasing favorite that you'll turn to again and again.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Green beans
- 250 grams Cherry tomatoes
- 1 small Red onion
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Wash the baby potatoes and place them in a pot. Cover them with water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
2. While the potatoes cook, trim the ends off the green beans. Bring a small pot of water to a boil. Add the green beans and blanch them for 2-3 minutes until tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking process, then drain and pat dry.
3. Slice the cherry tomatoes in half and set aside. Thinly slice the red onion and soak it in cold water for 5 minutes to mellow its flavor, then drain and pat dry.
4. For the vinaigrette, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, chopped parsley, salt, and black pepper in a small bowl until well combined.
5. Cut the cooked potatoes into bite-sized pieces. In a large mixing bowl, combine the potatoes, green beans, cherry tomatoes, and red onion.
6. Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
7. Taste and adjust seasoning with more salt or pepper if needed.
8. Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3398 mg | 72% | |
*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.
