Description
A comforting and hearty salad made with tender potatoes, crisp green beans, and a creamy, tangy dressing that’s perfect as a side dish or light meal.
Ingredients
- 2 pounds potatoes, peeled or unpeeled and cut into bite-sized pieces
- 12 ounces fresh green beans, trimmed and halved
- 3/4 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder or 1 clove minced garlic
- Optional: 1/4 cup finely chopped red onion
- Optional: 2 tablespoons fresh dill or parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 10–12 minutes.
- Add the green beans during the last 3–4 minutes of cooking so they remain crisp-tender.
- Drain the potatoes and green beans well and let them cool slightly.
- In a large bowl, whisk together the mayonnaise or Greek yogurt, Dijon mustard, vinegar or lemon juice, olive oil, salt, pepper, and garlic.
- Add the warm potatoes and green beans to the bowl and gently toss to coat evenly.
- Fold in red onion and fresh herbs if using.
- Cover and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Yukon gold or red potatoes work best for holding their shape.
- The salad tastes even better after a few hours in the fridge.
- Adjust dressing consistency with a splash of water or olive oil if needed.
- Serve chilled or at cool room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
