Description
A fresh, vibrant green bean potato salad with tender baby potatoes, crisp green beans, red onions, and a tangy Dijon vinaigrette. Perfect as a side or light main dish.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 8 ounces green beans, trimmed
- 1 small red onion, thinly sliced
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a medium pot of salted water to a boil. Add potatoes and cook for 10–12 minutes until fork-tender. Drain and let them sit warm.
- In a small bowl or jar, whisk together Dijon mustard, olive oil, white wine vinegar, salt, and pepper until well combined.
- In the same pot or a new one, blanch the green beans in boiling water for 2–3 minutes. Transfer them immediately to an ice bath to preserve color and texture.
- In a large bowl, combine warm potatoes, blanched green beans, and sliced red onion.
- Pour the vinaigrette over the vegetables and toss gently to coat everything evenly.
- Sprinkle chopped parsley over the salad and toss once more.
- Let the salad rest for at least 15 minutes before serving to allow flavors to meld.
Notes
- Let potatoes cool slightly before tossing to maintain structure while absorbing flavor.
- Use fresh herbs like dill or basil for variation.
- To make ahead, prep ingredients separately and toss together before serving.
- Add a spoonful of capers or olives for a briny twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: green bean potato salad, vegan potato salad, Dijon vinaigrette salad, summer salad, picnic recipe