Potato Green Bean Salad with Cucumber Dressing
Brighten up your table with this vibrant Potato Green Bean Salad with Cucumber Dressing—a perfect balance of fresh, creamy, and tangy flavors. Tender baby potatoes and crisp green beans come together with the refreshing crunch of diced cucumber and red onion, all drizzled in a velvety homemade cucumber dressing made with Greek yogurt, lemon juice, and fresh dill. This dish is not only packed with wholesome goodness but is also elevated by the optional addition of toasted almonds for a delightful nutty crunch. Ready in just 30 minutes, this salad is an ideal side dish for summer gatherings, healthy lunches, or light dinners. Perfectly refreshing and easy to make, it offers the ultimate combination of taste and texture that will have everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby potatoes
- 250 grams green beans
- 1 English cucumber
- 120 grams plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 red onion, thinly sliced
- 2 tablespoons optional: toasted almonds
Instructions
Wash the baby potatoes and cut them into bite-sized pieces.
Place the potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool.
Trim the green beans and cut them into 2-inch pieces.
Bring a separate pot of water to a boil, add the green beans, and blanch for 2-3 minutes. Immediately transfer to a bowl of ice water to preserve their bright green color. Drain and set aside.
Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon. Finely dice one half of the cucumber and set it aside. Roughly chop the other half and place it in a blender or food processor.
To make the cucumber dressing, add Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, salt, and black pepper to the blender with the chopped cucumber. Blend until smooth and creamy.
In a large serving bowl, combine the cooled potatoes, green beans, diced cucumber, and red onion slices. If using, sprinkle with toasted almonds for added texture.
Pour the cucumber dressing over the salad and gently toss to coat.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2910 mg | 62% | |
*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.
