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Green Bean Potato Salad

Green Bean Potato Salad That's Perfectly Crisp and Refreshing

This Green Bean Potato Salad is a refreshing summer side dish, featuring crisp green beans and tender potatoes in a light vinaigrette, perfect for warm gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Small White Potatoes New Potatoes or Yukon Golds work best
  • 1 lb Fresh Green Beans Blanching keeps them bright and crispy
For the Dressing
  • 3 tbsp White Wine Vinegar Substitute with apple cider vinegar if preferred
  • 2 tbsp Dijon Mustard
  • 1 clove Garlic Fresh is ideal, but garlic powder can serve
  • 1/2 cup Olive Oil Extra virgin provides the best taste
  • to taste Salt
  • to taste Pepper
For Garnishing
  • 1/4 cup Chives Green onions can be used as a substitute

Equipment

  • Large pot
  • medium bowl
  • Colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Ice Bath - Fill a medium bowl with ice and water to create an ice bath for cooling the green beans after blanching.
  2. Step 2: Blanch the Green Beans - Bring a large pot of salted water to a rolling boil, add fresh green beans, and cook for 3-4 minutes. Transfer to the ice bath.
  3. Step 3: Drain and Cool the Green Beans - After a few minutes in the ice bath, drain the green beans well in a colander.
  4. Step 4: Cook the Potatoes - Using the same boiling water, add small white potatoes and cook for 15-20 minutes, or until fork-tender.
  5. Step 5: Cool and Cut the Potatoes - Allow the potatoes to cool, then cut them in half lengthwise.
  6. Step 6: Whisk the Dressing - In a mixing bowl, combine white wine vinegar, Dijon mustard, garlic, and salt. Whisk together and slowly drizzle in olive oil.
  7. Step 7: Combine Ingredients - In a large mixing bowl, gently combine halved potatoes and blanched green beans. Pour dressing over and toss gently.
  8. Step 8: Garnish and Serve - Sprinkle with chopped chives and a dash of black pepper. Refrigerate for at least 30 minutes or serve immediately.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 210mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This salad tastes better as it sits, allowing flavors to meld. Serve it cold or let it sit at room temperature before serving for optimal flavor.

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