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
Scale
- 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