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–+ servings
Green Bean Potato Salad

Refreshing Green Bean Potato Salad for Your Summer Gatherings

This Green Bean Potato Salad is a refreshing and adaptable addition to your summer gatherings, bursting with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Small White Potatoes Provide structure and a slightly sweet flavor
  • 8 oz Green Beans Add crispness and vibrant color
For the Dressing
  • 1/4 cup Olive Oil Extra virgin olive oil adds richness
  • 2 tbsp Balsamic Vinegar Provides tang and depth
  • 1 tbsp Dijon Mustard Helps emulsify the dressing
  • 1 clove Garlic Minced or powdered based on preference
  • 2 tbsp Chives Offers a fresh, onion-like flavor
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning

Equipment

  • large mixing bowl
  • colander
  • Pot
  • whisk

Method
 

Preparation
  1. Prepare the ice water bath by filling a large bowl halfway with cold water and ice cubes.
  2. Blanch the green beans in boiling water for 2-4 minutes, then immediately transfer to the ice water bath.
  3. Drain the green beans after 5 minutes in the ice water bath.
  4. Cook the small white potatoes in salted boiling water for 15-20 minutes until fork-tender, then drain.
  5. Whisk together balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt in a medium bowl.
  6. Drizzle in the olive oil while whisking until emulsified.
  7. Combine halved potatoes and blanched green beans in a large bowl, pour the dressing over, and toss gently.
  8. Garnish with freshly chopped chives and cracked pepper before serving.

Nutrition

Serving: 1portionCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For best flavor absorption, dress warm potatoes. Let the salad chill for at least 30 minutes before serving.

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