Description
A refreshing and creamy salad made with green beans and potatoes, perfect for picnics and barbecues.
Ingredients
Scale
- 1 pound green beans, trimmed
- 2 cups potatoes, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare your ingredients.
- Boil the potatoes until tender, about 10 to 15 minutes. Once done, drain and set aside to cool.
- Blanch the green beans for 3 to 4 minutes until they are bright green and tender-crisp. Transfer them to an ice bath to stop the cooking process. Drain and let cool.
- Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Add the cooled potatoes, green beans, diced red onion, and halved cherry tomatoes to the bowl. Stir gently to coat all ingredients without breaking the potatoes.
- Taste for seasoning and adjust with more salt or pepper as needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh herbs if desired before serving.
Notes
This salad is best enjoyed chilled, allowing the flavors to meld beautifully. Keeps well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
Keywords: potato salad, green bean salad, summer salad, side dish, picnic food