Quick Green Bean Potato Salad That's Light and Zesty

This Quick Green Bean Potato Salad is a vibrant summer side dish with crunchy green beans and tender potatoes, dressed in a light balsamic vinaigrette.

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Prep Time 15

Cook Time 20

Cooling Time 15

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 pound Small White Potatoes Use waxy varieties like Yukon Golds for the best texture.
8 ounces Green Beans Blanched for 3-4 minutes.
1/4 cup Chives For garnish.

For the Vinaigrette

1/4 cup Olive Oil The base for a smooth dressing.
2 tablespoons Balsamic Vinegar Substitute red wine vinegar if desired.
1 tablespoon Dijon Mustard Enhances flavor and emulsifies.
1 clove Garlic Minced for the dressing.
1 teaspoon Salt For seasoning.
1/2 teaspoon Black Pepper For seasoning.

Equipment

Large Pot
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Prepare a large bowl filled with ice water for an ice bath.
Bring a large pot of salted water to a rolling boil.
Blanch the green beans for 3-4 minutes until bright green and tender-crisp, then transfer to the ice bath.
Cook the small white potatoes for 15-20 minutes until fork-tender. Drain and let cool slightly.
Whisk together the balsamic vinegar, Dijon mustard, minced garlic, and salt. Gradually whisk in olive oil until emulsified.
Combine the halved potatoes with the drained green beans in a large mixing bowl.
Pour the vinaigrette over the potato and green bean mixture, and toss gently to coat. Garnish with chives and black pepper.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

This salad can be made ahead and is perfect for summer BBQs or family gatherings.

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