Quick Green Bean Potato Salad for a Bright Summer Boost

This Quick Green Bean Potato Salad combines crisp green beans with buttery potatoes for a refreshing summer side dish.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 pound Small White Potatoes or substitute with New potatoes or Yukon Gold
1 pound Green Beans blanched properly

For the Vinaigrette

1/4 cup Balsamic Vinegar or white wine vinegar as substitute
1 tablespoon Mustard Dijon or whole grain
2 cloves Garlic minced
1/2 cup Olive Oil extra virgin recommended
to taste Salt sea salt preferred
to taste Pepper

For Garnish

2 tablespoons Chives or green onions as substitute

Equipment

medium bowl
Pot
Whisk
large mixing bowl
Spatula

Method

Step-by-Step Instructions for Quick Green Bean Potato Salad

Prepare Ice Bath: Fill a medium bowl with ice and cold water to stop the cooking process for the green beans.
Blanch Green Beans: Boil salted water, add green beans, cook for 3-4 minutes, then transfer to ice bath.
Cook Potatoes: Boil small white potatoes with a pinch of salt for 15-20 minutes, drain and cool.
Make Dressing: Whisk together balsamic vinegar, mustard, minced garlic, and salt. Slowly drizzle in olive oil.
Combine Ingredients: Slice cooled potatoes, fold in blanched green beans in a large mixing bowl.
Dress Salad: Pour vinaigrette over the mixture, toss gently to coat, and add chopped chives before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Avoid freezing for best texture.

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