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–+ servings
Green Bean Potato Salad

Fresh Green Bean Potato Salad for Bright Summer Bites

This Green Bean Potato Salad is a vibrant and refreshing side dish perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Small White Potatoes Can be substituted with Yukon Golds.
  • 8 ounces Green Beans Snap peas or asparagus can be used as alternatives.
  • 1/4 cup Chives Can swap with green onions if needed.
  • to taste Black Pepper Adjust according to personal taste.
For the Dressing
  • 2 tablespoons Vinegar (e.g., balsamic) Try red wine vinegar for sharper taste.
  • 1 tablespoon Mustard Dijon or whole grain can add different notes.
  • 2 cloves Garlic Fresh minced; garlic powder is a quick alternative.
  • 1/4 cup Olive Oil Avocado oil is a good neutral option.

Equipment

  • Large pot
  • Medium bowl
  • Slotted spoon
  • Whisk

Method
 

Preparation Steps
  1. Prepare Ice Bath: Fill a medium bowl with ice water and set aside.
  2. Blanch Green Beans: Boil green beans for 3-4 minutes, then transfer to ice bath.
  3. Cook Potatoes: Boil small white potatoes for 15-20 minutes until tender, then let cool for 15 minutes and slice in half.
  4. Make Dressing: Whisk together vinegar, mustard, minced garlic, and salt, then slowly whisk in olive oil.
  5. Combine Ingredients: In a bowl, add halved potatoes and blanched green beans, then toss with dressing.
  6. Finish & Serve: Sprinkle with chives and black pepper, then serve immediately or chill the salad.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This salad is best enjoyed fresh and can be customized with seasonal vegetables.

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