Print

Quick Green Bean Potato Salad Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/quick-green-bean-potato-salad-recipe/