Green Bean and Red Potato Salad
A fresh and vibrant potato salad featuring tender baby red potatoes and crisp green beans tossed in a tangy Dijon vinaigrette. Perfect for summer gatherings, this naturally gluten-free and dairy-free side dish is light, flavorful, and even better the next day.
Ingredients
- 2 pounds baby red potatoes quartered
- 1 pound green beans sliced into 1.5-inch lengths
- 1/3 cup olive oil extra virgin preferred
- 1/3 cup red or white vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic minced
- 1/4 cup fresh dill roughly chopped
Instructions
- Cook the Potatoes
- Fill a large pot with salted water and bring it to a boil. Add the quartered baby red potatoes to the pot. Let them simmer for about 10 minutes until they're fork-tender.
- Add the Green Beans
- Once the potatoes are tender, add the sliced green beans directly to the same pot. Continue cooking for another 3-5 minutes until the green beans turn bright green and become slightly tender while maintaining some crunch. Drain everything in a colander and let cool for a few minutes.
- Prepare the Dressing
- In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, sugar, and minced garlic until smooth and emulsified.
- Combine Everything
- Add the cooled potatoes and green beans to the bowl with the dressing. Gently fold everything together until the vegetables are well coated. Transfer to a serving bowl or storage container.
- Chill and Serve
- Refrigerate the salad for at least one hour before serving. Just before serving, fold in the fresh chopped dill.
Notes
Salt Your Cooking Water: Add plenty of salt to the boiling water to season the potatoes from the inside out.
Don't Overcook: Watch the green beans carefully. As soon as they turn bright green, drain immediately to maintain their crunch.
Add Dill Last: Fresh dill is delicate and can lose its flavor if it sits too long in acidic dressing. Add right before serving.
Make Ahead: This salad tastes better after chilling. Prepare at least a few hours ahead or the night before serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Variations: Add grilled chicken, hard-boiled eggs, or chickpeas for a complete meal. Try different herbs like parsley or basil.
RetryClaude can make mistakes. Please double-check responses.
Don't Overcook: Watch the green beans carefully. As soon as they turn bright green, drain immediately to maintain their crunch.
Add Dill Last: Fresh dill is delicate and can lose its flavor if it sits too long in acidic dressing. Add right before serving.
Make Ahead: This salad tastes better after chilling. Prepare at least a few hours ahead or the night before serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Variations: Add grilled chicken, hard-boiled eggs, or chickpeas for a complete meal. Try different herbs like parsley or basil.
RetryClaude can make mistakes. Please double-check responses.
