Quick Green Bean Potato Salad Recipe – Ready in 30 Minutes
Quick Green Bean Potato Salad is a delightful dish that merges tender potatoes and crisp green beans into a refreshing salad. This recipe showcases vibrant ingredients, making it a perfect side for any meal. Whether you’re hosting a summer barbecue or preparing a weekday lunch, this salad is quick to prepare and bursting with flavor.
Why You’ll Love This Quick Green Bean Potato Salad
This Quick Green Bean Potato Salad is not only easy to make but also offers a harmony of textures and tastes. The small white potatoes are creamy and satisfying, while the fresh green beans add a crisp crunch. The dressing, made with balsamic vinegar and olive oil, enhances the flavors without overpowering them. Plus, the vibrant colors of this dish make it as appealing to the eyes as it is to the palate. Whether served warm or cold, this salad is versatile and can easily complement your favorite entrees.
How to Make Quick Green Bean Potato Salad
Ingredients:
- 24 oz small white potatoes (such as Yukon Gold or new potatoes)
- 1/2 lb fresh green beans (trimmed)
- 1 tbsp chopped chives
- 3 tbsp balsamic vinegar
- 1/4 tsp black pepper (freshly ground)
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 cup olive oil
- 1 garlic clove (freshly minced)
Step-by-Step Instructions:
- Prepare Ice Bath: Fill a medium-sized bowl with water and ice.
- Boil Green Beans: Bring a large pot of water to a boil. Add the green beans and boil them for 1-2 minutes. Immediately transfer them to the ice water bath to stop the cooking process, then drain.
- Cook Potatoes: In the same pot, add the small white potatoes and boil for 15-20 minutes or until they are fork-tender. Drain and let them cool slightly.
- Make Dressing: In a bowl, whisk together balsamic vinegar, Dijon mustard, freshly minced garlic, and kosher salt. Slowly stream in olive oil while whisking until the dressing is well emulsified.
- Combine Ingredients: Halve the cooled potatoes and add them to a large mixing bowl. Combine with the drained green beans.
- Dress Salad: Pour the dressing over the potatoes and green beans, gently tossing to combine. Finish by sprinkling chopped chives and freshly ground black pepper on top.
How to Serve Quick Green Bean Potato Salad
Serve this Quick Green Bean Potato Salad as a side dish during your meals, or enjoy it as a light main on a hot day. It pairs wonderfully with grilled chicken, turkey bacon, or beef dishes. You can also enjoy it in lunch boxes for a healthy and satisfying option.
How to Store Quick Green Bean Potato Salad
To store your Quick Green Bean Potato Salad, place any leftovers in an airtight container and refrigerate. The salad can stay fresh for up to three days. When ready to enjoy, simply toss it again and serve, adding a touch more dressing if needed.
Tips to Make Quick Green Bean Potato Salad Perfect
- Choose Fresh Ingredients: For the best flavor, always use fresh, in-season green beans and potatoes.
- Customize the Dressing: Feel free to adjust the ratio of vinegar and olive oil in the dressing to suit your taste preferences.
- Add Texture with Nuts: Consider adding toasted nuts, such as pine nuts or sliced almonds, for an extra crunch.
Flavor Variations
- Classic Vinaigrette: Substitute balsamic vinegar with red wine vinegar for a different flavor profile.
- Herb Infusion: Add fresh herbs like parsley, dill, or even basil to enhance the salad’s freshness.
- Protein Boost: Include shredded rotisserie chicken or turkey bacon for a heartier option.
Pro Tips for Success
- Cooking Green Beans: Be careful not to overcook the green beans. They should be bright green and still slightly crunchy.
- Cooling the Potatoes: Let the potatoes cool a bit before mixing to avoid wilting the green beans.
- Make Ahead: This salad can be made a few hours in advance. This allows the flavors to meld perfectly.
FAQs About Quick Green Bean Potato Salad
Q: Can I use other types of potatoes?
A: Yes, you can use any type of small potatoes, such as red potatoes or fingerlings. They will give a slightly different flavor and texture but will work well in this salad.
Q: Is this salad vegan-friendly?
A: Yes, this Quick Green Bean Potato Salad is completely vegan as it contains no animal products. It makes for a healthy dish suitable for various diets.
Q: Can I prepare this salad without mustard?
A: Absolutely! If you’re not a fan of mustard, you can skip it. Just increase the balsamic vinegar slightly to maintain the right balance of acidity.
Final Thoughts
Quick Green Bean Potato Salad is a delicious and healthy recipe that can be made in just 30 minutes. Its combination of fresh ingredients and light dressing makes it a crowd-pleaser for any occasion. With easy prep instructions and flexible ingredient options, it’s a dish you’ll want to make time and time again. Enjoy making this salad your own as you experiment with flavors and textures to match your family’s taste!
Quick Green Bean Potato Salad
Ingredients
Salad Ingredients
- 24 oz small white potatoes (such as Yukon Gold or new potatoes) Use fresh and in-season for the best flavor.
- 0.5 lb fresh green beans (trimmed) Should be bright green and slightly crunchy after boiling.
- 1 tbsp chopped chives For garnish.
Dressing Ingredients
- 3 tbsp balsamic vinegar Can be substituted with red wine vinegar for a different flavor.
- 1/4 tsp black pepper (freshly ground) Adjust to taste.
- 1 tsp Dijon mustard Can be omitted, and balsamic vinegar increased for acidity balance.
- 1 tsp kosher salt Adjust according to taste.
- 0.5 cup olive oil Slowly stream while whisking to emulsify the dressing.
- 1 clove garlic (freshly minced) Enhances the dressing flavor.
Instructions
Preparation
- Fill a medium-sized bowl with water and ice to prepare an ice bath.
- Bring a large pot of water to a boil. Add the green beans and boil them for 1-2 minutes. Immediately transfer them to the ice water bath to stop the cooking process, then drain.
- In the same pot, add the small white potatoes and boil for 15-20 minutes or until they are fork-tender. Drain and let them cool slightly.
Dressing and Combining Ingredients
- In a bowl, whisk together balsamic vinegar, Dijon mustard, freshly minced garlic, and kosher salt.
- Slowly stream in olive oil while whisking until the dressing is well emulsified.
- Halve the cooled potatoes and add them to a large mixing bowl. Combine with the drained green beans.
- Pour the dressing over the potatoes and green beans, gently tossing to combine. Finish by sprinkling chopped chives and freshly ground black pepper on top.