Tangy Potato-Green Bean Salad: A Refreshing Summer Delight
A delightful salad combining the freshness of green beans with the heartiness of potatoes, dressed in a tangy vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups potatoes, diced
- 1 cup green beans, trimmed
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Boil diced potatoes in salted water until tender, about 10-15 minutes.
- In the last 5 minutes of cooking, add green beans.
- Drain and cool potatoes and beans in a colander.
- In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Add cooled potatoes, green beans, and red onion to the dressing and toss to combine.
- Serve chilled or at room temperature.
Notes
- For added flavor, you can include chopped herbs like parsley or dill.
- This salad is great for picnics and barbecues!
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg