There’s something about a delightful quick green bean potato salad that just screams summer! Imagine the crunch of fresh green beans, perfectly tender potatoes, and a zesty dressing that dances on your taste buds. This dish is not only a feast for the eyes but also a burst of flavor that’ll make you feel like a culinary genius. You’ll want to dive face-first into this bowl of goodness, and trust me, it’ll be gone before you can say “potato salad” twice! For more inspiration, check out this perfect lunch options recipe.
Growing up, my family had this tradition of whipping up salads during our weekend barbecues. I remember my Aunt Sally insisting that every good summer gathering required her famous potato salad. But let’s be honest—her recipe needed a serious makeover! So, I took matters into my own hands and created this delightful quick green bean potato salad recipe that’s become the star of every family reunion. Whether it’s a picnic in the park or a backyard barbecue, this salad has become my go-to dish that everyone raves about.
Why You'll Love This Recipe
- This delightful quick green bean potato salad recipe comes together in no time, making meal prep easy
- The vibrant colors and fresh flavors are sure to impress your guests
- It can be served warm or cold, perfect for any occasion
- Plus, it’s versatile enough to complement any main dish you serve!
I once made this salad for a potluck dinner and watched as friends repeatedly asked for seconds. They seemed mesmerized by its fresh taste! For more inspiration, check out this more dinner ideas recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Green Beans: Look for bright green beans with no blemishes for the best flavor and crunch.
- Baby Potatoes: Choose small, firm baby potatoes; they cook quickly and add lovely texture.
- Red Onion: A small amount adds sweetness and color without overwhelming the dish.
- Cherry Tomatoes: These little gems provide juicy bursts of sweetness—choose brightly colored ones!
- Olive Oil: Use high-quality extra virgin olive oil for rich flavor in your dressing.
- Lemon Juice: Freshly squeezed lemon juice will brighten the flavors beautifully.
- Dijon Mustard: Adds a tangy kick that elevates the whole salad experience.
- Salt & Pepper: Essential seasonings to enhance all the other flavors in your dish.
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 green beans and trimming off the ends. Cut baby potatoes into halves or quarters for even cooking.
Boil Those Potatoes!: In a large pot, add water and bring it to a boil. Toss in your prepared baby potatoes and cook until fork-tender (about 10-15 minutes).
Add the Green Beans!: When the potatoes are almost done, drop those stunning green beans into the pot and let them cook for an additional 3-4 minutes until vivid green.
Drain and Cool Off: Carefully drain your potatoes and green beans using a colander. Rinse them under cold water to stop cooking; then set aside to cool completely.
Toss It All Together!: In a large mixing bowl, combine cooled vegetables with diced red onion and halved cherry tomatoes for an explosion of color.
Create Your Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Pour this zesty dressing over your colorful vegetable mix.
Enjoy serving this delightful quick green bean potato salad at any event or just as an everyday side dish; once you try it, you’ll see why it’s such a crowd-pleaser!
You Must Know
- This delightful quick green bean potato salad recipe combines fresh ingredients for a burst of flavor
- The vibrant colors and textures will captivate your guests, making it perfect for summer barbecues or picnics
- Plus, it comes together quicker than you can say “Where’s the potato peeler?”
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then add green beans for the last few minutes. This ensures both veggies are perfectly cooked without losing their snap.
Add Your Touch
Feel free to swap out green beans for asparagus or add cherry tomatoes for extra color. Adding a sprinkle of feta cheese can elevate flavors beautifully too!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Enjoy cold or at room temperature; no reheating necessary!
Chef's Helpful Tips
- This delightful quick green bean potato salad recipe is easy to master!
- Ensure your potatoes are cut uniformly for even cooking
- Use fresh herbs to brighten flavors, and consider adding a splash of lemon juice to keep everything vibrant and zesty
I once made this delightful quick green bean potato salad recipe for a potluck, and people literally fought over the last spoonful. Who knew veggies could bring such joy?
FAQ
How do I make this potato salad more filling?
Add diced hard-boiled eggs or cooked bacon for extra protein and richness.
Can I prepare this salad ahead of time?
Yes! Make it a day before to let flavors meld beautifully.
What dressing works best with this salad?
A simple vinaigrette or olive oil with lemon juice pairs wonderfully with the ingredients.
Quick Green Bean Potato Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
Bright, crunchy, and bursting with flavor, this Quick Green Bean Potato Salad is a must-have for summer gatherings. With tender baby potatoes, refreshing green beans, and a zesty dressing, it’s a colorful dish that will impress your guests. Perfect served warm or cold, this salad is not only easy to prepare but also versatile enough to complement any meal. Dive in and enjoy a bowl of this delightful salad at your next picnic or barbecue!
Ingredients
- 1 lb fresh green beans, trimmed
- 1 lb baby potatoes, halved
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and trim the green beans. Halve or quarter the baby potatoes for even cooking.
- Bring a large pot of water to boil. Add the potatoes and cook for about 10-15 minutes until fork-tender.
- In the last 3-4 minutes of cooking, add the green beans to the pot until vibrant green.
- Drain the vegetables in a colander and rinse under cold water to stop cooking.
- In a large mixing bowl, combine cooled vegetables with diced red onion and halved cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over the vegetable mix and toss well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg