Potato Salad with Green Beans Sun Dried Tomatoes
Brighten up your table with this vibrant Potato Salad with Green Beans and Sun-Dried Tomatoes—a fresh twist on the classic picnic favorite! Tender baby potatoes are paired with crisp blanched green beans, tangy sun-dried tomatoes, and a zesty Dijon mustard dressing for a flavor-packed dish that’s as colorful as it is delicious. The inclusion of fresh parsley and optional capers adds a delightful pop of herbal notes and briny complexity. Quick and easy to prepare in just 30 minutes, this versatile salad is perfect for potlucks, barbecues, or light lunches. Serve it chilled or at room temperature for an irresistible side dish that’s overflowing with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 200 g green beans
- 100 g sun-dried tomatoes (in oil)
- 1 medium shallot
- 1 tbsp Dijon mustard
- 1.5 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tbsp fresh parsley
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp capers (optional)
Instructions
Wash the baby potatoes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.
While the potatoes are cooking, trim the ends of the green beans and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Thinly slice the sun-dried tomatoes into strips and finely chop the shallot. Set those aside for later use.
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to make the dressing. Adjust seasoning to taste.
Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size. Place them in a large mixing bowl.
Add the blanched green beans, sun-dried tomatoes, chopped shallot, and capers (if using) to the bowl with the potatoes.
Drizzle the dressing over the salad and gently toss until the potatoes and beans are well coated.
Sprinkle the chopped fresh parsley over the salad for garnish and serve at room temperature or chilled.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4251 mg | 90% | |
*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.
