Description
A refreshing and tangy Green Bean and Red Potato Salad featuring tender baby red potatoes and crisp green beans tossed in a zesty olive oil and vinegar dressing with fresh dill. Perfect as a side dish for picnics, barbecues, or light meals.
Ingredients
Vegetables
- 2 pounds baby red potatoes, quartered
- 1 pound green beans, sliced into 1.5-inch lengths
Dressing
- 1/3 cup olive oil
- 1/3 cup red or white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1/4 cup roughly chopped fresh dill
Instructions
- Cook Potatoes: Place the quartered baby red potatoes in a large saucepan filled with salted water. Bring the water to a simmer over high heat and cook the potatoes until easily pierced with a fork, about 15 minutes.
- Add Green Beans: Add the sliced green beans to the simmering potatoes and cook for an additional 3 minutes, ensuring the green beans remain slightly tender but retain some crunch.
- Drain and Cool: Drain the potatoes and green beans in a colander and allow them to cool slightly while you prepare the dressing.
- Prepare Dressing: In a large mixing bowl, whisk together the olive oil, red or white wine vinegar, Dijon mustard, kosher salt, sugar, and minced garlic until the mixture is smooth and even. If you plan to serve the salad immediately, whisk in the fresh dill now.
- Toss Salad: Gently fold the cooked potatoes and green beans into the dressing, ensuring all pieces are evenly coated.
- Chill: Refrigerate the salad for at least one hour and up to a full day to allow the flavors to meld. If you did not mix the dill into the dressing initially, stir it into the salad just before serving for maximum freshness.
Notes
- The green beans should retain a slight crunch; avoid overcooking for best texture.
- If preparing in advance, add fresh dill just before serving to maintain flavor intensity.
- This salad can be served chilled or at room temperature.
- Using red or white wine vinegar slightly alters the flavor; red wine vinegar offers a more robust tang while white wine vinegar is milder.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
