Description
This Potato and Green Bean Salad is a refreshing and flavorful dish that is perfect for picnics, potlucks, or as a light side for any meal. The combination of tender baby potatoes, crisp green beans, and a tangy vinaigrette dressing creates a satisfying salad that is sure to please.
Ingredients
Baby Potatoes:
1 1/2 pounds, halved
Green Beans:
1/2 pound, trimmed
Red Onion:
1/4 cup, thinly sliced
Kalamata Olives:
1/4 cup, pitted and halved
Cherry Tomatoes:
1/4 cup, halved
Capers:
2 tablespoons, drained
Extra Virgin Olive Oil:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Dijon Mustard:
1 tablespoon
Honey:
1 teaspoon
Garlic Clove:
1, minced
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Parsley:
2 tablespoons, chopped
Dill:
2 tablespoons, chopped
Instructions
- Cook Potatoes and Green Beans: Boil water, add potatoes, cook for 12-15 minutes. Add green beans for last 3 minutes. Drain and rinse.
- Prepare Salad: Combine potatoes, green beans, red onion, olives, tomatoes, and capers in a bowl.
- Make Dressing: Whisk olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in a separate bowl.
- Combine: Pour dressing over salad, toss gently to coat.
- Finish and Serve: Sprinkle with parsley and dill before serving. Enjoy warm, at room temperature, or chilled.
Notes
- For extra protein, consider adding hard-boiled eggs or grilled chicken.
- This salad can be stored in the refrigerator for up to 3 days and the flavors will continue to develop over time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
