Imagine a side dish that's not just a salad, but a flavor-packed culinary experience that transforms ordinary ingredients into an extraordinary summer delight! This Potato Green Bean Salad is your ticket to becoming the star of every potluck, picnic, and family gathering. With its perfect balance of tender potatoes, crisp green beans, and a zesty vinaigrette, this recipe is about to revolutionize your summer eating game.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound potatoes, cubed
- 1/2 pound green beans, trimmed
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Wash the potatoes thoroughly and cut them into uniform 1-inch cubes, ensuring even cooking. Leave the skin on for added texture and nutrition.
- Place the cubed potatoes in a large pot of salted water. Bring to a boil over high heat and cook for 10-12 minutes until potatoes are tender but not mushy, testing with a fork for doneness.
- While potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces. Prepare a bowl of ice water for blanching.
- In the last 3-4 minutes of potato cooking, add the green beans to the same pot to cook together, maintaining their bright green color and crisp texture.
- Drain the potatoes and green beans in a colander, then immediately transfer to the ice water bath to stop the cooking process and preserve their vibrant color.
- Dice the red onion into fine, uniform pieces to ensure even distribution in the salad.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create a simple vinaigrette dressing.
- Drain the potatoes and green beans completely, then pat dry with paper towels to remove excess moisture.
- Add the potatoes, green beans, and diced red onion to the bowl with vinaigrette. Gently toss to coat all ingredients evenly.
- Allow the salad to sit at room temperature for 10-15 minutes to let flavors meld together.
- Before serving, sprinkle freshly chopped dill over the salad for a bright, herbaceous finish.
- Serve at room temperature or chilled, as a perfect side dish for summer meals or picnics.
Tips
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor retention.
- Don't overcook your vegetables - the key is maintaining a slight crispness in both potatoes and green beans.
- Use fresh dill if possible; it adds a bright, aromatic touch that dried herbs can't match.
- Let the salad sit for 10-15 minutes before serving to allow the flavors to fully develop and meld together.
- For extra flavor, consider adding crumbled feta cheese or toasted pine nuts as optional garnishes.
- Always taste and adjust seasoning before serving - a little extra salt or vinegar can elevate the entire dish.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep or gatherings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
