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Maya

Quick Green Bean Potato Salad: A Picnic Essential!

This Quick Green Bean Potato Salad is a refreshing and easy side dish perfect for picnics or barbecues.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh green beans trimmed and cut into 1-inch pieces
  • 1 pound baby potatoes halved
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped

Method
 

  1. In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 10-12 minutes, or until tender. Add the green beans to the pot for the last 3-4 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
  2. In a large bowl, combine the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk until well combined.
  3. Add the cooked potatoes and green beans to the bowl, along with the cherry tomatoes, red onion, and parsley. Gently toss to coat all the ingredients in the dressing.
  4. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 200mgFiber: 3gSugar: 2g

Notes

  • For added flavor, try adding crumbled feta cheese or bacon bits.
  • You can also substitute the green beans with blanched asparagus for a different twist.

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