Description
A quick and easy green bean potato salad made with tender baby potatoes, crisp green beans, and a creamy tangy Dijon dressing. Perfect for lunches, dinners, picnics, and cookouts.
Ingredients
- 1 ½ pounds baby potatoes, halved
- 12 ounces fresh green beans, trimmed and cut into bite-sized pieces
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 garlic clove, minced
Instructions
- Fill a large pot with salted water and bring it to a boil.
- Add the halved potatoes and cook for 12 to 15 minutes until fork-tender.
- During the last 4 minutes of cooking, add the green beans to the same pot.
- Drain the potatoes and green beans and let them cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic, salt, and black pepper.
- Add the potatoes, green beans, red onion, and parsley to the bowl.
- Gently toss everything together until evenly coated with the dressing.
- Serve slightly warm or refrigerate for 30 minutes before serving.
Notes
- Baby potatoes or Yukon Gold potatoes work best because they hold their shape well.
- Frozen green beans can be substituted for fresh green beans.
- For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt.
- This salad can be served warm, chilled, or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
