Yet Another Green Bean and Potato Salad

Nutriscore Rating: 72/100

Say goodbye to boring side dishes with this refreshing twist on a classic—Yet Another Green Bean and Potato Salad! Featuring tender Yukon Gold potatoes and crisp, vibrantly blanched green beans, this salad is elevated by a zesty homemade vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey. Fresh herbs like parsley and dill add a burst of flavor, while optional capers provide a briny kick for adventurous palates. Ready in just 35 minutes, this versatile dish can be served warm, at room temperature, or chilled, making it perfect for everything from weeknight dinners to potlucks. Packed with wholesome ingredients and easy preparation, this salad is sure to become a go-to favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 1.5 pounds Yukon Gold potatoes
• 12 ounces Green beans
• 0.33 cup Extra-virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Honey
• 1 Shallot, minced
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Capers (optional)

📝 Instructions

9 steps

1. Wash and scrub the Yukon Gold potatoes. Cut them into evenly sized 1-inch chunks to ensure even cooking.

2. Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until they are fork-tender but not falling apart. Drain and set aside to cool slightly.

3. While the potatoes are cooking, trim the ends off the green beans and cut them into 2-inch pieces.

4. Bring another pot of salted water to a boil and blanch the green beans for 2-3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

5. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced shallot, salt, and black pepper to create the vinaigrette.

6. In a large mixing bowl, combine the warm potatoes and blanched green beans. Drizzle the vinaigrette over the salad and gently toss to coat evenly.

7. Sprinkle the chopped parsley, dill, and optional capers over the salad. Toss lightly to combine.

8. Taste and adjust seasoning with more salt and pepper, if needed.

9. Serve the salad warm, at room temperature, or chilled. It can be made up to a day in advance and stored in the refrigerator in an airtight container.

Nutrition Facts

1 serving (202.4g)

Calories		218
% Daily Value*
Total Fat		13.8 g	18%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		414 mg	18%
Total Carbohydrate		22.9 g	8%
	Dietary Fiber	3.2 g	12%
	Total Sugars	3.6 g
Protein		3.2 g	6%
Vitamin D		0.0 mcg	0%
Calcium		52 mg	4%
Iron		1.8 mg	10%
Potassium		598 mg	13%

*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.

Source of Calories

Fat: 744 cal (54.3%%)

Protein: 78 cal (5.7%%)

Carbs: 548 cal (40.0%%)