Quick Green Bean Potato Salad
A refreshing and colorful salad combining tender potatoes and crisp green beans, perfect for summer barbecues or lunch.
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.
Notes
This salad can be made a few hours in advance for flavors to meld. Store leftovers in an airtight container for up to three days in the refrigerator.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 1g