Green Bean and Red Potato Salad
This salad is a twist on a classic potato salad. Crisp green beans add color and flavor to the dish, making it a side dish with a starch and veggies combined in one bowl. The green beans will be the most bright in color the day you prepare it, but like most potato salads, this one is delicious for days after it’s made.
Servings: 6
Cost: $5.00
Equipment
- Sharp Knife
- Large Saucepan
- Mixing Bowl
- Whisk
Ingredients
- 2 pounds baby red potatoes, quartered
- 1 pound green beans, sliced into 1.5-inch lengths
- 1/3 cup olive oil
- 1/3 cup red or white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1/4 cup roughly chopped fresh dill
Instructions
- Put the baby red potatoes in a large saucepan filled with salted water. Place the pan over high heat and bring it to a simmer. Simmer the potatoes until they are easily pierced with a fork, about 15 minutes. Add the green beans to the pot with the potatoes and simmer them together for 3 more minutes (the green beans should be slightly tender but still have some crunch).
- Drain the potatoes and green beans and let them cool slightly in the colander.
- While the vegetables cool, in a large mixing bowl, whisk together the olive oil, vinegar, mustard, salt, sugar, and garlic until smooth and even. If serving the salad the same day it’s made, whisk in the dill.
- Add the potatoes and green beans to the dressing and gently fold everything together. Refrigerate the salad for at least an hour and up to a day. (Note: If you didn’t add the dill to the dressing, gently stir it into the salad just before serving.)
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 256mg | Potassium: 873mg | Fiber: 5g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg