Description
Delight in the fresh flavors of this Quick Green Bean Potato Salad, perfect for summer picnics and family gatherings. Crisp green beans and tender Yukon Gold potatoes come together in a zesty dressing, creating a vibrant dish that’s as beautiful as it is delicious. Enhanced with fresh herbs and colorful cherry tomatoes, this salad is not only quick to prepare but also a guaranteed crowd-pleaser. Serve it alongside grilled meats or enjoy it as a light meal on its own!
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 pound Yukon Gold potatoes, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables. Cut the potatoes into bite-sized pieces.
- Boil salted water in a large pot. Cook potatoes for 12–15 minutes until tender but firm.
- Add green beans to the pot and cook for an additional 3–4 minutes until bright green and crisp-tender.
- Drain vegetables and rinse under cold water to stop cooking.
- In a large bowl, combine drained potatoes and green beans with red onion, cherry tomatoes, parsley, dill, olive oil, lemon juice, salt, and pepper. Toss gently to coat.
- Serve immediately or chill until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg