Green bean and red potato salad

Summer green beans and baby red potatoes come together in this light and delicious salad. It's perfect for a cookout, picnic, or summer dinner side dish. 

This salad is a lighter potato salad that uses a vinaigrette type dressing rather than a mayonnaise based dressing. It's lighter and refreshing and incorporates one of my favorite summer produce - fresh green beans. 

These beans are lightly cooked to retain their bright green color and a bit of crunch, making them a wonderful addition to these baby red potatoes. The potatoes are cooked until fork tender, so these two vegetables provide a nice contrast in textures in this salad.

Green bean and red potato salad can be served warm, cold, or at room temperature. So, you can eat it right after it is made, or you can refrigerate it until serving time. If you refrigerate it, give it a good stir and add a touch more olive oil if it has gotten a bit dry before serving. The potatoes will likely soak up some of the dressing.

This salad goes well along with grilled chicken, steak, or pork. As much as I love a good mayonnaise based potato salad, this is a nice one to have for a change or for those who don't enjoy mayonnaise. 

I use a nice grainy Dijon mustard in this salad. I love the texture and flavor it imparts and that little mustard seeds you can see throughout the dressing. 

Another thing I enjoy about this salad is its lovely pop of colors. It adds a bright green and red color to your plate. I like to use red potatoes, but other baby potatoes like purple or yellow will also work. I find red potatoes hold up well and their flavor and color pair nicely with the beans.

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Yield: about 6 servings

Author: Amy (Savory Moments)

Green Bean and Red Potato Salad

Summer green beans and baby red potatoes come together in this light and delicious salad. It's perfect for a cookout, picnic, or summer dinner side dish.

Ingredients

• 8 oz. green beans, stem-ends trimmed
• 1 lb. baby red potatoes
• 1/2 teaspoon grainy Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• salt and freshly ground black pepper, to taste
• 1/4 cup thinly sliced, halved red onion
• 1 tablespoon minced parsley

Instructions

1. Bring a large pot of salted water to a boil. Blanch the green beans for about 45-60 seconds. Remove from the water with a spider/slotted spoon and run under cold water to cool slightly. Set aside.
2. Cut the potatoes in half and then add them to the same pot of boiling water and cook until fork tender. Remove and set aside to cool slightly. While the potatoes cook, cut the beans into about 2-inch pieces.
3. In a large bowl whisk together the mustard and lemon juice. Slowly whisk in the olive oil until combined. Add a couple pinches of salt and a few grinds of black pepper.
4. Gently stir the beans, potatoes, onions, and parsley into the bowl with the dressing. Taste and season with salt and pepper, as needed.
5. Serve warm, at room temperature, or cold.

Notes:

You can substitute red wine vinegar for the lemon juice. Feel free to add a pinch of sugar to your dressing if you desire.

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I hope you give this red potato and green bean salad a try! Let me know in the comments below.

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Check out these other summer side dish recipes: 

Dill Pickle Potato Salad

Easy Creamy Grape Salad

Kohlrabi & Radish Slaw  

Picnic Macaroni Salad