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–+ servings
Green Bean Potato Salad

Delicious Green Bean Potato Salad for Refreshing Summer Meals

This Green Bean Potato Salad is a vibrant, healthy dish perfect for summer gatherings, offering a refreshing twist without the heaviness.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Small Waxy Potatoes Choose New potatoes, Red Bliss, or Yukon Golds for their creamy texture and even cooking.
  • 1 pound Green Beans Freshly blanched for crunch and vibrant color.
For the Dressing
  • 1/4 cup Balsamic Vinegar Provides depth to the dressing.
  • 1/4 cup Olive Oil Emulsifies the dressing.
  • 1 tablespoon Dijon Mustard Adds a zing.
  • 1 clove Garlic Minced finely.
To Finish
  • 1/4 cup Chives Freshly chopped.
  • to taste Black Pepper Ground freshly.

Equipment

  • Large Pot
  • Medium Bowl
  • Slotted spoon
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare an ice bath with cold water and ice cubes.
  2. Blanch green beans in boiling salted water for 3-4 minutes, then transfer to the ice bath.
  3. Cook the small waxy potatoes in the same boiling water for 15-20 minutes until fork-tender.
  4. Make the dressing by whisking together balsamic vinegar, Dijon mustard, minced garlic, and salt. Slowly drizzle in olive oil while whisking.
  5. Combine halved potatoes and drained green beans in a bowl. Pour dressing over and toss gently.
  6. Sprinkle with chopped chives and black pepper before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 220mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store the salad in an airtight container for up to 4 days in the fridge. Avoid freezing as the textures may become mushy.

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