Potato Salad with Green Beans
Bright, fresh, and irresistibly simple, this Potato Salad with Green Beans is the perfect side dish for any occasion. Featuring tender new potatoes, crisp blanched green beans, and a tangy Dijon vinaigrette, this recipe strikes the perfect balance between hearty and refreshing. Red onion and fresh parsley add vibrant flavor and color, while a touch of honey adds subtle sweetness to the zesty dressing. Ready in just 35 minutes, this versatile salad can be served warm or chilled, making it an ideal choice for potlucks, barbecues, or weeknight dinners. Bursting with wholesome ingredients and bold flavors, this potato salad elevates classic comfort food to a whole new level!
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Recipe Information
Ingredients
- 1.5 lbs Small new potatoes
- 0.75 lbs Green beans
- 0.5 units Red onion
- 0.25 cups Fresh parsley
- 0.25 cups Extra-virgin olive oil
- 2 tbsp Red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Wash and scrub the new potatoes. Cut them into halves or quarters, depending on their size, ensuring all pieces are roughly the same size for even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces.
Blanch the green beans by boiling them in salted water for 2-3 minutes, until bright green and tender-crisp. Transfer immediately to an ice water bath to stop the cooking process. Drain and set aside.
Thinly slice the red onion and roughly chop the fresh parsley. Set aside.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked potatoes, blanched green beans, red onion, and parsley.
Pour the vinaigrette over the salad and gently toss with a large spoon or your hands until the vegetables are evenly coated.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately at room temperature or chill in the refrigerator for 1-2 hours before serving for a cold salad. Enjoy!
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 26.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3911 mg | 83% | |
*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.
