Quick Green Bean Potato Salad Recipe

Introduction

This Quick Green Bean Potato Salad is a refreshing, vibrant dish perfect for warm days or as a hearty side. Combining tender potatoes with crisp green beans and a tangy balsamic dressing, it’s easy to prepare and full of flavor.

Ingredients

• 24 oz small white potatoes (such as Yukon Gold or new potatoes)
• 1/2 lb fresh green beans (trimmed for convenience)
• 1 tbsp chopped chives
• 3 tbsp balsamic vinegar
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tsp Dijon mustard (such as Grey Poupon)
• 1 tsp kosher salt
• 1/2 cup olive oil
• 1 garlic clove (freshly minced for best flavor)

Instructions

1. Step 1: Prepare an ice water bath by filling a medium-sized bowl with water and ice. This will cool the green beans quickly after blanching to preserve their color and texture.
2. Step 2: Bring a large pot of water to a boil. Add the green beans and boil for 1-2 minutes. Use a slotted spoon to transfer them immediately to the ice water bath. Let them cool completely, then drain in a colander.
3. Step 3: In the same boiling water, add the potatoes. Boil for 15-20 minutes or until fork tender. Drain and let them cool slightly until easy to handle.
4. Step 4: While the potatoes cool, make the dressing. In a bowl, combine balsamic vinegar, Dijon mustard, minced garlic, and kosher salt. Whisk continuously while slowly drizzling in olive oil until the dressing thickens and emulsifies.
5. Step 5: Slice the cooled potatoes in half lengthwise. In a large bowl, toss the potatoes with the blanched green beans. Pour the dressing over the vegetables and toss to coat evenly. Sprinkle with chopped chives and freshly ground black pepper, toss once more, and serve.

Tips & Variations

• Use fingerling potatoes for a colorful variation and easier serving size.
• Add a handful of toasted nuts, like almonds or walnuts, for extra crunch and flavor.
• For a creamy twist, stir in a spoonful of Greek yogurt or mayonnaise to the dressing.
• Fresh herbs like parsley or dill can be added alongside chives for more herbal notes.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld over time but it’s best enjoyed within the first day for the freshest texture. If needed, you can gently reheat the potatoes before serving or enjoy the salad chilled as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Frozen green beans can be used in a pinch, but fresh green beans provide the best texture and flavor after blanching.

Is this salad suitable for meal prep?

Yes, it holds up well in the fridge and makes a convenient and tasty make-ahead side or light meal.

Quick Green Bean Potato Salad Recipe

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★★★★★

4.5 from 136 reviews

This Quick Green Bean Potato Salad is a fresh and vibrant side dish combining tender Yukon Gold potatoes and crisp blanched green beans. Tossed in a tangy balsamic Dijon dressing and finished with fresh chives and black pepper, it’s perfect for a light lunch or a flavorful accompaniment to any meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 24 oz small white potatoes (such as Yukon Gold or new potatoes)
• 1/2 lb fresh green beans (trimmed)
• 1 tbsp chopped chives

For the Dressing:

• 3 tbsp balsamic vinegar
• 1/4 tsp freshly ground black pepper
• 1 tsp Dijon mustard (Grey Poupon recommended)
• 1 tsp kosher salt
• 1/2 cup olive oil
• 1 garlic clove, freshly minced

Instructions

1. Prepare Ice Water Bath: Fill a medium-sized bowl with water and ice; this will rapidly cool the green beans after blanching to stop cooking and preserve color and crispness.
2. Blanch the Green Beans: Bring a large pot of water to a boil. Add green beans and boil for 1-2 minutes. Use a slotted spoon to transfer them immediately to the ice water bath. Let cool completely and drain.
3. Cook the Potatoes: In the same boiling water, add potatoes and boil for 15-20 minutes until fork tender. Drain and allow to cool to a comfortable handling temperature.
4. Make the Dressing: In a bowl, combine balsamic vinegar, Dijon mustard, minced garlic, and kosher salt. Whisk continuously and slowly drizzle in olive oil until the dressing thickens and emulsifies into a smooth mixture.
5. Assemble the Salad: Slice cooled potatoes in half lengthwise. In a large bowl, mix potatoes with blanched green beans. Pour dressing over the vegetables and toss to evenly coat. Sprinkle chopped chives and additional black pepper, toss again, and serve.

Notes

• Blanching and shocking green beans retain their bright color and crisp texture.
• Use freshly minced garlic and freshly ground black pepper for the best flavor.
• Grey Poupon Dijon mustard adds a classic tangy depth to the dressing.
• Potatoes can be boiled in advance and kept at room temperature for quicker assembly.
• For a vegan version, ensure mustard and other ingredients are vegan-friendly.

Keywords: green bean potato salad, quick potato salad, balsamic dressing, Dijon mustard salad, easy side dish, summer salad