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Quick Green Bean Potato Salad Recipe

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★★★★★

4.4 from 82 reviews

This Quick Green Bean Potato Salad is a fresh, flavorful twist on traditional potato salad, featuring tender small white potatoes and crisp green beans tossed in a tangy balsamic vinaigrette. Perfect for cookouts, picnics, and family gatherings, it’s light, healthy, and easy to prepare in just 30-40 minutes. The salad tastes even better after chilling, making it an ideal make-ahead side dish for warm weather meals.

Ingredients

Scale

Vegetables

  • 1/2 pound fresh green beans, trimmed
  • 24 ounces small white potatoes (such as New potatoes, Red Bliss, or Yukon Gold)

Dressing

  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 minced garlic clove
  • 1 teaspoon kosher salt, divided
  • 1/2 cup olive oil

Garnish

  • 1 tablespoon chopped chives
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare Ice Water Bath for Green Beans: Fill a medium-sized bowl with cold water and ice. This ice bath will stop the green beans from cooking further after blanching and help keep their bright color and crisp texture.
  2. Blanch the Green Beans: Bring a large pot of water to a boil. Add the trimmed green beans and boil them for 1-2 minutes until crisp-tender. Using a slotted spoon, transfer them immediately into the ice water bath to cool completely. Drain well once cooled.
  3. Cook the Potatoes: In the same boiling water, add the small white potatoes and cook for 15-20 minutes or until easily pierced with a fork but still holding shape. Drain and let cool until slightly warm and easy to handle.
  4. Make the Dressing: While the potatoes cool, whisk together balsamic vinegar, Dijon mustard, minced garlic, and half of the kosher salt in a bowl. Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies into a smooth, thick consistency.
  5. Assemble the Salad: Slice the cooled potatoes in half lengthwise. In a large bowl, combine the halved potatoes with the blanched green beans. Pour the dressing over the vegetables and toss gently to coat everything evenly. Sprinkle with chopped chives, black pepper, and the remaining kosher salt; toss lightly again. Serve chilled or at room temperature.

Notes

  • Use waxy potatoes like Yukon Gold, Red Bliss, or New potatoes to ensure they hold their shape in the salad.
  • Do not overcook potatoes to avoid mushiness; start checking at 15 minutes.
  • Blanch green beans briefly to retain crispness and bright color; immediately cool in ice water.
  • Allow potatoes to cool slightly before dressing to prevent them from breaking down.
  • The salad tastes better after marinating for a few hours or overnight to let flavors meld.
  • Store in an airtight container in the fridge for up to 4 days.
  • If fresh green beans are unavailable, thawed frozen green beans or snap peas can be used as substitutes.
  • Red wine vinegar or apple cider vinegar can replace balsamic vinegar; add honey if using apple cider vinegar to balance acidity.
  • Garnishes like green onions, dill, or parsley can substitute for chives.

Keywords: green bean potato salad, potato salad without mayo, balsamic vinaigrette salad, summer side dish, picnic salad, quick potato salad

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