The sun shines bright, the air is fresh, and a delightful quick green bean potato salad recipe is calling your name. Picture vibrant green beans mingling with tender potatoes, all coated in a zesty dressing that dances on your taste buds. It’s the kind of dish that makes you feel like a culinary superstar without requiring a culinary degree.
I remember the first time I made this salad for a family picnic. My uncle, the self-proclaimed grill master, took one bite and declared it “the best thing on the table.” That’s when I knew this delightful quick green bean potato salad was destined for greatness. Not only does it impress at gatherings, but it’s also perfect for lazy Sunday lunches or even as a side at dinner. For more inspiration, check out this lunch recipes recipe.
Why You'll Love This Recipe
- This delightful quick green bean potato salad recipe is straightforward and quick to prepare, making it perfect for weeknight dinners
- Bursting with flavor from fresh ingredients, this salad is visually stunning with its vibrant colors
- It’s versatile enough to serve alongside grilled meats or as a light meal on its own
Sharing this tangy treasure has always brought smiles and second helpings from my friends and family.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Green Beans: Look for bright green beans that snap easily; they should be firm and fresh.
- Potatoes: I prefer using Yukon Gold potatoes for their buttery flavor and creamy texture.
- Red Onion: Use finely chopped red onion to add a mild sweetness and beautiful color to the salad.
- Cherry Tomatoes: Opt for sweet cherry tomatoes to add bursts of juicy flavor when you bite into them.
- Olive Oil: A good quality extra virgin olive oil enhances the overall taste with its rich depth.
- Lemon Juice: Freshly squeezed lemon juice adds brightness that balances the richness of the potatoes.
- Dijon Mustard: This mustard gives the dressing a tangy kick that elevates all the flavors beautifully.
- Salt and Pepper: Essential seasonings that bring out all the other delicious ingredients.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by washing your fresh green beans under cool water. Trim off both ends so they look neat and tidy. Cut potatoes into cubes, about one-inch pieces for even cooking.
Cook The Potatoes: In a large pot, bring salted water to a boil. Add in those potato cubes and cook for about 10-12 minutes until fork-tender but not mushy. Drain and let them cool down slightly.
Blanch The Green Beans: While potatoes are cooling, drop those lovely green beans into boiling water for 3-4 minutes until they turn bright green. Then quickly transfer them into an ice bath to stop cooking; we want them crisp!
Create The Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined. Feel free to adjust any seasoning based on your taste preferences.
Toss It All Together: In a large mixing bowl, combine cooled potatoes, blanched green beans, chopped red onion, and halved cherry tomatoes. Drizzle with dressing and gently toss everything together until evenly coated.
Serve And Enjoy!: Transfer your delightful creation onto a platter or individual plates. Garnish with freshly cracked black pepper if desired – then dig in! You can serve this salad cold or at room temperature; either way is fantastic.
This delightful quick green bean potato salad recipe will surely become your new go-to dish for any occasion!
You Must Know
- This delightful quick green bean potato salad recipe is a refreshing twist, perfect for barbecues or picnics
- The vibrant colors and crunch bring joy to your plate, while the flavors dance together
- It’s simple enough for weeknight dinners but impressive enough for guests
Perfecting the Cooking Process
Start by boiling potatoes until tender, then add green beans in the last few minutes. This ensures both are perfectly cooked and retain their colors.
Add Your Touch
Feel free to swap in your favorite herbs, like dill or parsley, or even toss in cherry tomatoes for added flavor and color.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold; reheating may alter the texture.
Chef's Helpful Tips
- To elevate your delightful quick green bean potato salad, keep these tips handy</strong>:</p>
- <p>Use fresh, crisp green beans for that satisfying crunch.</p>
- <p>Don’t overcook the potatoes; they should be tender yet firm to hold their shape.</p>
- <p>Experiment with dressings; a zesty vinaigrette can add an exciting kick!
Sharing this delightful quick green bean potato salad recipe reminds me of summer family gatherings where laughter filled the air as we savored every bite together.
FAQ
Can I use frozen green beans for this recipe?
Yes, but fresh beans offer a better texture and flavor overall.
What dressing works best with this potato salad?
A tangy vinaigrette complements the veggies beautifully, enhancing freshness.
How long does this salad keep in the refrigerator?
The salad stays fresh for up to three days when stored properly.
Quick Green Bean Potato Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
Enjoy a refreshing and vibrant Quick Green Bean Potato Salad that combines the crunch of fresh green beans with tender, buttery potatoes. Tossed in a zesty dressing, this dish is perfect for picnics, barbecues, or simply a light lunch at home. Delight your family and friends with this easy-to-make salad that looks as good as it tastes!
Ingredients
- 2 cups fresh green beans, trimmed
- 2 cups Yukon Gold potatoes, cubed
- ½ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Wash green beans and trim ends. Cube potatoes into 1-inch pieces.
- Cook Potatoes: Boil salted water in a large pot. Add cubed potatoes and cook for 10-12 minutes until fork-tender. Drain and allow to cool.
- Blanch Green Beans: In the same boiling water, add green beans for 3-4 minutes until bright green. Transfer to an ice bath to maintain crispness.
- Make Dressing: In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine: In a large bowl, mix cooled potatoes, blanched green beans, red onion, and tomatoes. Drizzle with dressing and toss gently until coated.
- Serve: Transfer to a platter or individual plates and enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg