Description
A refreshing and zesty potato salad perfect for summer gatherings, featuring crisp green beans and a tangy Dijon dressing, without any mayonnaise.
Ingredients
Scale
- 2 lbs waxy potatoes (such as Yukon Gold or red)
- 1 lb fresh green beans
- 3 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt to taste
- Pepper to taste
- Fresh herbs (optional, such as parsley or chives)
Instructions
- Boil the potatoes: Place your scrubbed potatoes in a large pot filled with salted water. Bring to a gentle boil, cooking until tender when pierced with a fork—about 10-15 minutes. Once cooked, drain and let them cool slightly before chopping into bite-sized pieces.
- Blanch the green beans: In a separate pot, bring water to a boiling point and add your green beans. Let them simmer until crisp-tender, roughly 2-3 minutes. Immediately plunge them into an ice bath to halt the cooking process and preserve that bright green hue.
- Prepare the dressing: In a bowl, whisk together Dijon mustard, olive oil, white wine vinegar, salt, and pepper until the mixture feels silky and well combined.
- Combine ingredients: In a large bowl, toss the chopped potatoes, blanched green beans, and the dressing until they are evenly coated. Feel free to add fresh herbs if desired for an added layer of aroma and flavor.
- Serve and enjoy: You can serve this dish immediately for a warm salad experience or chill it in the refrigerator for a refreshing, cold side. If you choose to chill, let the flavors mingle for at least 30 minutes before serving!
Notes
This salad can be made ahead of time and tastes even better after a few hours in the fridge. Experiment with additional ingredients like diced bell peppers or olives for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg