Description
A vibrant and hearty potato and green bean salad with a zesty dressing that delights the taste buds.
Ingredients
Scale
- 2 lbs Potatoes (Yukon Gold preferred)
- 1 lb Green Beans
- ½ Red Onion, finely chopped
- 2 cloves Garlic, minced
- ¼ cup Olive Oil
- 3 tablespoons Apple Cider Vinegar
- 2 teaspoons Dijon Mustard
- Salt and Pepper, to taste
- a handful of Fresh Dill, chopped
Instructions
- Prep the Ingredients: Boil water with a pinch of salt.
- Cook the Potatoes: Boil diced potatoes for 10-15 minutes until fork-tender. Drain and cool.
- Blanch the Green Beans: Cook trimmed green beans in boiling salted water for about 3-4 minutes, then transfer to an ice bath.
- Make the Dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine It All: Toss the cooled potatoes, green beans, and red onion with the dressing and fresh dill.
- Chill and Serve: Let sit for 20-30 minutes before serving to meld flavors.
Notes
Best served chilled or at room temperature. Keeps well in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, green bean salad, summer salad, vegetarian recipes, healthy salad