Quick Green Bean Potato Salad
Experience the delightful crunch of fresh green beans paired with creamy baby potatoes in this vibrant Quick Green Bean Potato Salad. Tossed in a zesty dressing, this dish is perfect for summer picnics or cozy family dinners. Easy to prepare and visually stunning, it’s sure to impress guests at any gathering. Enjoy it as a refreshing side or a light meal on its own!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh green beans, trimmed
- 1 lb baby potatoes (Yukon Gold), halved
- 1/2 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh herbs (parsley or dill), chopped
- Salt and pepper to taste
Instructions
- Prepare the green beans: Rinse and trim ends; set aside.
- Boil the potatoes: In a pot of salted water, cook baby potatoes until fork-tender (about 15 minutes). Drain and let cool slightly before halving.
- Blanch the green beans: Cook in boiling salted water for about 3 minutes until bright green but crunchy. Transfer to an ice bath immediately.
- Combine ingredients: In a large bowl, mix halved potatoes, blanched green beans, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and lemon juice.
- Season: Add chopped herbs along with salt and pepper to taste; gently toss to combine.
- Chill & serve: Refrigerate for at least 30 minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating crumbled feta cheese or swapping in different herbs based on your preference. Store leftovers in an airtight container for up to 3-4 days.