Description
Quick Green Bean Potato Salad is a vibrant and refreshing twist on the classic potato salad, perfect for summer picnics, barbecues, or as a light side dish for dinner. This delightful salad combines tender green beans and creamy potatoes, all dressed in a zesty balsamic vinaigrette that adds a burst of flavor. With just 30 minutes of preparation, this recipe is not only quick but also versatile enough to pair with various main courses. Enjoy it chilled for a revitalizing taste that everyone will love!
Ingredients
Scale
- 1/2 pound fresh green beans, trimmed
- 24 ounces small white potatoes
- 3 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 minced garlic clove
- 1 teaspoon kosher salt, split
- 1/2 cup olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon black pepper
Instructions
- 1. Cook the Potatoes: Boil salted water in a large pot. Add quartered small white potatoes and cook until fork-tender (15-20 minutes). Drain and let cool slightly.
- 2. Blanch the Green Beans: In another pot, boil water and blanch trimmed green beans for 3-4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath.
- 3. Prepare the Dressing: In a mixing bowl, whisk together balsamic vinegar, dijon mustard, minced garlic, half the salt, olive oil, chopped chives, and black pepper.
- 4. Combine Ingredients: In a large bowl, mix the quartered potatoes and blanched green beans. Drizzle dressing over the mixture and toss gently to coat.
- 5. Serve: Enjoy immediately or refrigerate for 30 minutes to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg