Red Potato and Veggie Salad
Bright, fresh, and packed with vibrant flavors, this Red Potato and Veggie Salad is a wholesome twist on the classic potato salad. Featuring tender chunks of skin-on red potatoes, crisp blanched green beans, and the crunchy sweetness of red bell peppers, this dish is as visually stunning as it is delicious. Tossed with a zesty vinaigrette made from olive oil, apple cider vinegar, Dijon mustard, and fresh garlic, this salad offers a tangy, herbaceous kick with every bite, thanks to the addition of finely chopped parsley and red onion. Perfect for picnics, potlucks, or as a light side dish for any meal, this easy-to-make salad comes together in under 40 minutes and can be served chilled or at room temperature. It’s a crowd-pleasing, veggie-packed recipe that’s as nutritious as it is irresistible! Keywords: red potato salad, veggie-packed side dish, healthy potato salad recipe, easy picnic salad, vibrant vegetable salad.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 cup green beans
- 1 large red bell pepper
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.25 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized chunks, keeping the skins on for added color and texture.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil and cook the potatoes for about 15 minutes, or until they are fork-tender.
While the potatoes are cooking, trim the ends off the green beans and cut them into 1-inch pieces.
Blanch the green beans by bringing a separate pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to an ice water bath to stop cooking, then drain and set aside.
Dice the red bell pepper into small squares and finely chop the red onion and parsley. Mince the garlic clove and set all aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Once the potatoes are cooked, drain them and allow them to cool slightly before transferring them to a large mixing bowl.
Add the blanched green beans, diced red bell pepper, chopped red onion, and parsley to the bowl with the potatoes.
Pour the dressing over the vegetables and gently toss to combine, making sure everything is evenly coated.
Taste the salad and adjust seasoning with more salt or pepper if needed.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 24.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4692 mg | 100% | |
*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.
