Red Potatoes Green Bean Salad with Dijon Vinaigrette
Brighten up your table with this Red Potatoes Green Bean Salad with Dijon Vinaigrette, a vibrant, nutrient-packed dish that’s as delicious as it is visually appealing. Tender baby red potatoes and crisp-tender green beans are tossed in a zesty Dijon vinaigrette made with olive oil, red wine vinegar, and a touch of honey for balanced flavor. Fresh parsley adds an aromatic pop, making this salad perfect as a side dish for summer barbecues, holiday gatherings, or weeknight meals. With its simple ingredients, quick prep time, and versatility to be served warm or at room temperature, this salad is a crowd-pleasing favorite that’s both wholesome and elegant.
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Recipe Information
Ingredients
- 1.5 pounds baby red potatoes
- 0.75 pounds fresh green beans
- 0.25 cup olive oil
- 2 tablespoons red wine vinegar
- 1.5 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and scrub the baby red potatoes. Cut them into bite-sized halves or quarters, ensuring they are evenly sized for uniform cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes or until they are tender when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes cook, trim the ends of the green beans and cut them into 2-inch pieces.
Using the same pot, bring fresh water to a boil and blanch the green beans for 3-4 minutes until they are crisp-tender. Drain and immediately transfer the beans to an ice bath to halt the cooking process. Drain again and set aside.
In a small bowl, prepare the Dijon vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
In a large mixing bowl, combine the warm potatoes and blanched green beans. Drizzle the Dijon vinaigrette over the vegetables and gently toss to coat evenly.
Chop the fresh parsley and sprinkle it over the salad for added freshness and flavor.
Let the salad sit for 10-15 minutes at room temperature before serving to allow the flavors to meld. Serve warm or at room temperature.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 25.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3934 mg | 84% | |
*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.
