Teresa's Recipes
Refreshing Green Bean and Potato Salad
This vibrant and refreshing green bean and potato salad is a delightful medley of crisp green beans, tender potatoes, and juicy cherry tomatoes, all tossed in a tangy Dijon vinaigrette. Perfect for summer picnics, barbecues, or as a light side dish for any meal, this salad is not only delicious but also packed with nutrients. The combination of flavors and textures makes every bite a celebration of summer. Did you know that potato salads have been enjoyed since the 16th century and have evolved into countless variations around the world? This recipe pays homage to that history while keeping things fresh and modern.
Ingredients
- to taste Salt
- to taste Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup, chopped Fresh parsley
- 1 cup, halved Cherry tomatoes
- 1/4 cup, finely chopped Red onion
- 1 pound, diced (preferably new potatoes) Potatoes
- 8 ounces, trimmed Green beans
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 5g
- Sodium: 200mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until they are crisp-tender. Drain and immediately rinse under cold water to halt the cooking process, preserving their bright color and crunch.
- In the same pot, add the diced potatoes and cook until tender, about 10-12 minutes. They should be easily pierced with a fork but not falling apart. Drain the potatoes and set them aside to cool.
- In a large mixing bowl, combine the cooled green beans, tender potatoes, finely chopped red onion, halved cherry tomatoes, and fresh parsley. Gently toss to mix the ingredients.
- In a separate small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, salt, and black pepper until well combined and emulsified.
- Pour the tangy dressing over the salad and toss gently to ensure everything is evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
- Serve chilled as a refreshing side dish or light lunch, and enjoy the burst of flavors in every bite!
Tips
- For a heartier version, consider adding cooked bacon or chickpeas.
- You can substitute the green beans with snap peas for a different crunch.
- Feel free to experiment with different herbs, such as basil or dill, for a new flavor profile.