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
Scale
- 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