Green Bean Potato Salad
A refreshing and hearty salad perfect for summer gatherings, featuring fresh green beans and tender potatoes in a tangy vinaigrette.
Equipment
- 1 large pot
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 1 lb green beans trimmed and halved
- 2 lbs new potatoes quartered
- 1/2 cup red onion thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 15 minutes. Remove from water and let cool.
- In the same pot, blanch the green beans for 2-3 minutes until they are bright green and crisp-tender. Drain and immerse in ice water to stop cooking.
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled potatoes, blanched green beans, and red onion. Pour the dressing over the top and gently toss to combine.
Serving
- Transfer the salad to a serving dish and garnish with fresh herbs if desired. Serve chilled or at room temperature.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Notes
Pro Tips: Blanch the green beans in salted water to retain their vibrant color and crispness. Let the potatoes cool completely before adding them to the salad to prevent wilting the greens. Use a high-quality olive oil for the dressing to enhance the flavors of the salad. Prepare the salad a few hours ahead of time and let it chill in the refrigerator to allow the flavors to meld together.
Ingredient Substitutions: Use gluten-free mustard to accommodate gluten sensitivities, or substitute the potatoes with sweet potatoes for a different taste profile.
How to Serve: Pair with grilled meats such as chicken, steak, or fish. Its fresh flavors make it an excellent complement to smoky, savory dishes.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Make-Ahead Tips: Prepare the salad a few hours ahead and let it chill in the refrigerator to allow the flavors to meld together.
Ingredient Substitutions: Use gluten-free mustard to accommodate gluten sensitivities, or substitute the potatoes with sweet potatoes for a different taste profile.
How to Serve: Pair with grilled meats such as chicken, steak, or fish. Its fresh flavors make it an excellent complement to smoky, savory dishes.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Make-Ahead Tips: Prepare the salad a few hours ahead and let it chill in the refrigerator to allow the flavors to meld together.