Description
Delight in the freshness of our Quick Green Bean Potato Salad, a vibrant combination of crisp green beans and tender baby potatoes, all drizzled with a tangy vinaigrette. This easy-to-make salad is perfect for summer gatherings, barbecues, or as a light lunch. With its colorful presentation and bold flavors, it’s sure to impress your guests and become a new favorite at any potluck!
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 1 lb baby potatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water for 10-15 minutes until fork-tender.
- Add the green beans to the pot for the last 5 minutes of cooking.
- Drain the potatoes and beans; rinse under cold water to stop cooking.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled potatoes and green beans with red onion and cherry tomatoes. Toss with dressing.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg