Green Bean Potato Salad
Green Bean Potato Salad is a unique summer side dish that can be served warm or chilled! This recipe includes a zippy dressing that gives the dish such delicious flavor!
Servings: 6 servings
Cut the potatoes into bite size pieces and place in a pot of cold water along with a whole clove of garlic. Place on the stove top and set the heat to high.
Boil the potatoes until just fork-tender, about 5-7 minutes. Drain and set aside to cool some.
Place the green beans in a microwave safe bowl. Add 1 tablespoon of water and microwave on high for 4 minutes.
Drain and run cold water over them to stop the cooking process. Add them to a large bowl along with the potatoes.
To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, and stone ground mustard. Stir in the shallots and garlic. Season with salt and pepper.
Pour the dressing over the potatoes and green beans. Toss gently to combine.
Serve warm or chilled.
Tips and Techniques for the Best Green Bean Potato Salad
** Nutritional information is an estimate and may vary.
- You can steam the green beans in the microwave to save time or even boil them with the potatoes right before the potatoes are done.
- This is a great make ahead recipe. Easily bring it along to cookouts and potlucks!
- Store any leftover potato salad in an air tight container in the refrigerator. Use within 3-5 days.
Serving: 1serving | Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 27.6mg | Calcium: 22mg | Iron: 1mg