Description
A quick, fresh, and mayo-free green bean potato salad tossed in a tangy balsamic-Dijon dressing. Light, vibrant, and perfect for lunch or picnics.
Ingredients
24 oz small white potatoes (Yukon Gold or new potatoes)
1/2 lb fresh green beans, trimmed
1 tbsp chopped chives
3 tbsp balsamic vinegar
1/4 tsp black pepper
1 tsp Dijon mustard
1 tsp kosher salt
1/2 cup olive oil
1 garlic clove, minced
Instructions
1. Prepare a bowl of ice water.
2. Boil green beans for 1–2 minutes, then immediately transfer to the ice bath to stop cooking.
3. Drain and set aside.
4. In the same pot, boil potatoes for 15–20 minutes until fork-tender, then drain and let cool slightly.
5. While potatoes cool, whisk together vinegar, mustard, garlic, and salt in a bowl.
6. Slowly drizzle in olive oil while whisking to form a thick, smooth dressing.
7. Halve the cooled potatoes.
8. Combine potatoes and green beans in a large bowl, pour dressing over, and toss until evenly coated.
9. Add chives and black pepper, toss again, and serve.
Notes
Use waxy potatoes (Yukon Gold, Red Bliss, or new potatoes) for best texture.
Avoid overcooking; potatoes should be tender but not falling apart.
Dressing the salad while potatoes are warm helps absorb flavor.
If substituting ingredients: use thawed frozen green beans, asparagus, or snap peas in place of fresh green beans.
Red wine or apple cider vinegar can replace balsamic.
Chives can be swapped for green onions, dill, or parsley.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg