Tangy Potato-Green Bean Salad: A Refreshing, Easy Recipe
A delicious and refreshing potato-green bean salad that is perfect for warm weather meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salads
- Method: Boiling, mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced potatoes
- 1 cup green beans, trimmed
- 1/4 cup red onion, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Boil the diced potatoes in a pot of salted water until tender, about 10-12 minutes.
- Add the green beans in the last 3 minutes of cooking.
- Drain the potatoes and green beans, then rinse under cold water to stop the cooking process.
- In a large bowl, combine the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk to combine.
- Add the drained potatoes, green beans, and red onion to the bowl. Toss gently to coat everything in the dressing.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, you can include fresh herbs like parsley or dill.
- This salad pairs well with grilled meats or as a light lunch on its own.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg