Delicious Green Bean and Potato Salad Recipe
Discover the best Green Bean and Potato Salad recipe! This delightful salad combines tender red potatoes and crisp green beans with a tangy Dijon mustard and balsamic vinaigrette. Perfect for any meal, it’s a healthy, vibrant, and satisfying dish that you’ll love.
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The Best Green Bean and Potato Salad Recipe
Green Bean and Potato Salad is a versatile dish that’s easy to prepare and packed with flavor. The combination of fresh vegetables and a zesty dressing makes it a hit at any gathering. Whether you’re serving it as a side dish or a light main course, this salad is sure to impress.
Notes on Ingredients
This recipe calls for simple, fresh ingredients that come together to create a delicious salad:
- Red Potatoes: These give the salad a hearty and satisfying base.
- Fresh Green Beans: Adds a crisp texture and vibrant color.
- Red Onion: Offers a slight bite and extra flavor.
- Fresh Basil: Provides a fragrant and aromatic touch.
- Dijon Mustard, Balsamic Vinegar, Lemon Juice: The key components of the tangy dressing.
- Extra Virgin Olive Oil, Garlic, Worcestershire Sauce: Complements the dressing with richness and depth.
How to Make Green Bean and Potato Salad
- Prepare the Potatoes and Green Beans: Place potatoes in a large pot and fill with about 1 inch of water. Bring to a boil and cook until tender, about 15 minutes. Add green beans to steam during the last 5 minutes. Drain and allow to cool slightly.
- Mix the Salad: Cut potatoes into quarters and transfer to a large bowl. Add green beans, chopped red onion, and basil. Toss until well combined.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, lemon juice, minced garlic, and Worcestershire sauce in a medium bowl until well combined.
- Combine and Season: Pour the dressing over the salad and stir to coat. Season with salt and pepper to taste.
How to Serve Green Bean and Potato Salad
This salad is best served slightly warm or at room temperature, allowing the flavors to meld beautifully. It pairs perfectly with grilled meats, fish, or can be enjoyed on its own as a light meal. Garnish with extra basil or a sprinkle of freshly ground black pepper for an elegant touch.
How to Store Green Bean and Potato Salad
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and give it a gentle toss to redistribute the dressing.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 160.78 kcal | 8% |
| Total Fat | 11.68 g | 17% |
| Carbs | 13.1 g | 5% |
| Sugars | 3.09 g | 3% |
| Protein | 1.95 g | 4% |
| Sodium | 126.57 mg | 6% |
| Fiber | 2.09 g | 7% |
| Saturated Fat | 1.62 g | 8% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 8.39 g | – |
| Polyunsaturated Fat | 1.3 g | – |
| Cholesterol | 0.12 mg | 0% |
| Calcium | 25.86 mg | 3% |
| Magnesium | 24.24 mg | 6% |
| Potassium | 354.29 mg | 10% |
| Iron | 0.98 mg | 7% |
| Zinc | 0.32 mg | 3% |
| Phosphorus | 54.5 mg | 8% |
| Vitamin A | 80.47 mcg | 10% |
| Vitamin C | 10.54 mg | 13% |
| Thiamin (Vitamin B1) | 0.08 mg | 7% |
| Riboflavin (Vitamin B2) | 0.06 mg | 4% |
| Niacin (Vitamin B3) | 0.93 mg | 6% |
| Vitamin B6 | 0.15 mg | 11% |
| Folic Acid (Vitamin B9) | 23.82 mcg | 12% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.8 mg | 15% |
| Vitamin K | 25.33 mcg | 34% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Green Bean and Potato Salad
Can I use a different type of potato?
Yes, you can use Yukon Gold or fingerling potatoes for a slightly different texture and flavor.
Is this salad suitable for vegans?
Yes, this salad is completely vegan-friendly.
Can I prepare this salad in advance?
Absolutely! This salad can be made a day ahead. Just keep it refrigerated and bring to room temperature before serving.
What other herbs can I use?
Fresh parsley or cilantro can be great alternatives to basil.
The Best Green Bean and Potato Salad Recipe
Ingredients
- 1 ½ pounds red potatoes
- ¾ pound fresh green beans trimmed and snapped
- 1 small red onion chopped
- ¼ cup chopped fresh basil
- salt and pepper to taste
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 dash Worcestershire sauce
Instructions
- Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
- Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
- Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
