Description
This salad is a twist on a classic potato salad. Crisp green beans add color and flavor, making it a delightful side dish.
Ingredients
Scale
- 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.
- 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.
Notes
- The green beans will be brightest in color the day you prepare it.
- This salad is delicious for days after it’s made.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Green Bean Red Potato Salad, Potato Salad, Side Dish, Vegetarian Salad