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Quick Green Bean Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 74 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Description

This Quick Green Bean Potato Salad is a refreshing and vibrant side dish perfect for any meal. Featuring tender blanched green beans and fork-tender potatoes tossed in a tangy balsamic vinaigrette with garlic, Dijon mustard, and fresh chives, this salad is easy to prepare in just 30 minutes and serves 4. It’s an ideal salad for summer gatherings or a light, healthy complement to your main course.

Ingredients

Scale

Vegetables

  • 1/2 pound fresh green beans, trimmed
  • 24 ounces small white potatoes

Dressing

  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 minced garlic clove
  • 1 teaspoon kosher salt, split
  • 1/2 cup olive oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped chives

Instructions

  1. Prepare Ice Water Bath for Green Beans: Fill a medium-sized bowl with water and ice. This ice bath will stop the cooking process after blanching, preserving the green beans’ bright color and crisp texture.
  2. Blanch the Green Beans: Bring a large pot of water to a boil. Add the green beans and boil for 1-2 minutes. Using a slotted spoon, transfer the green beans immediately to the ice water bath. Allow them to cool completely, then drain in a colander.
  3. Cook the Potatoes: In the same boiling water, add the potatoes and cook for 15-20 minutes until fork tender. Drain and let them cool slightly until they can be handled.
  4. Make the Dressing: While potatoes cool, whisk balsamic vinegar, Dijon mustard, minced garlic, and half the kosher salt in a bowl. Slowly drizzle in olive oil while whisking continuously until the dressing is smooth and emulsified.
  5. Assemble the Salad: Slice the cooled potatoes in half lengthwise. In a large bowl, combine the potatoes and blanched green beans. Pour the dressing over the vegetables and toss until evenly coated. Finish by sprinkling chopped chives and black pepper, tossing once more before serving.

Notes

  • Blanching green beans and shocking them in ice water retains their bright color and crisp texture.
  • You can use fingerling potatoes or baby potatoes as alternatives to small white potatoes.
  • Adjust seasoning with additional salt or pepper to taste before serving.
  • The salad tastes best served at room temperature or slightly chilled.
  • For extra flavor, add thinly sliced red onions or cherry tomatoes.

Find it online: https://yumrecipesfood.com/quick-green-bean-potato-salad-recipe/