Creamy Green Bean Potato Salad: A Delightful Side Dish
A delightful and creamy potato salad featuring fresh green beans, tossed in a tangy balsamic vinaigrette. This easy-to-make side dish is perfect for picnics, BBQs, and family gatherings, offering a fresh flavor profile and satisfying texture.
Equipment
- large pot
- bowl
- whisk
Ingredients
- 24 oz small white potatoes (such as Yukon Gold, New, or Red Bliss)
- ½ lb fresh green beans
- 1 chives chopped
- 3 tbsp balsamic vinegar
- ¼ tsp black pepper
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ cup olive oil
- 1 garlic clove minced
Nutrition Estimates (per recipe)
- 10-15 g Protein
- 120-130 g Fat
- 70-80 g Carbohydrates
- Fiber
- Sugar
- Sodium
Notes
- Potato selection Use waxy varieties (Yukon Gold, Red Bliss, New) to maintain shape. Avoid Russet potatoes as they become mushy. Cut larger potatoes into chunks for even cooking.
- Substitutions Frozen green beans (thawed), asparagus, or sugar snap peas can replace fresh beans. Red wine or apple cider vinegar may replace balsamic vinegar (add 1/2 tsp honey if using cider vinegar). Whole grain mustard or yellow mustard (use half the amount) can replace Dijon. Chives can be swapped for green onions, dill, or parsley. Neutral oils like grapeseed or avocado oil can replace olive oil.
- Cooking tips Season cooking water generously with salt. Cool potatoes for about 15 minutes before adding dressing to prevent them from breaking apart.
- Storage Store in an airtight container in the refrigerator for up to 4 days. Ingredients can be cooked up to 2 days ahead and stored separately.
- Serving Allow salad to sit at room temperature for 15-20 minutes before serving to allow flavors to meld and oil to return to liquid state.
Other Essential Details
- 10-15 minutes Preparation Time
- 20-25 minutes Cooking Time
- 30-40 minutes Total Time
- Easy Difficulty Level
- Serving Suggestions Pairs with grilled meats, hamburgers, grilled chicken, salmon, or steak.
- Texture Tender potatoes with crisp-tender green beans.
- Flavor Profile Light, tangy, and fresh.
Instructions
- Prepare an ice bath by filling a bowl with water and ice.
- Blanch green beans in boiling water for 1-2 minutes, then immediately transfer to the ice bath to cool. Drain once cooled.
- Cook potatoes in the same boiling water until fork-tender, about 15-20 minutes. Drain and let cool until manageable.
- Whisk together balsamic vinegar, Dijon mustard, minced garlic, and salt in a bowl. Slowly drizzle in olive oil while whisking to emulsify the dressing.
- Slice the cooled potatoes and combine them with the green beans in a large bowl. Pour the dressing over the vegetables and toss to coat evenly. Sprinkle with chives and pepper, toss again, and serve.
Notes
- For best results, use waxy potatoes like Yukon Gold or Red Bliss. Avoid Russets as they can become mushy.
- You can substitute frozen green beans, asparagus, or sugar snap peas. Various vinegars and mustards can also be used, with minor adjustments.
- Season the cooking water generously with salt. Allow potatoes to cool for about 15 minutes before dressing to prevent them from breaking apart.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Cooked components can be prepared up to 2 days in advance and stored separately.
- Let the salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld and the dressing to liquefy.
Other Essential Details
- Preparation time is estimated at 10-15 minutes, with cooking time around 20-25 minutes, for a total of 30-40 minutes.
- This easy-to-make side dish pairs well with grilled meats, hamburgers, chicken, salmon, or steak.
- Expect a texture of tender potatoes with crisp-tender green beans, offering a light, tangy, and fresh flavor profile.
Notes
Use waxy potato varieties like Yukon Gold or Red Bliss for best results. Allow the salad to sit at room temperature for 15-20 minutes before serving to enhance flavors.