Description
A refreshing and vibrant mayo-free potato salad featuring tender potatoes and crisp green beans tossed in a tangy Dijon vinaigrette.
Ingredients
Scale
- 2 lbs waxy potatoes (like red or new potatoes)
- 1 lb fresh green beans
- 3 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh herbs (like parsley, dill, or chives) for garnish (optional)
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- Blanch the green beans in boiling water for 2-3 minutes, then transfer to ice water.
- Prepare the vinaigrette by whisking together Dijon mustard, olive oil, red wine vinegar, salt, and pepper.
- Combine the cooled potatoes (cut into chunks) and green beans in a mixing bowl.
- Dress the salad with the vinaigrette and toss gently.
- Season to taste with additional salt and pepper, then serve chilled or at room temperature.
Notes
Make-ahead tips: This salad keeps well in the refrigerator for 2-3 days, allowing flavors to meld. For customization, add cherry tomatoes or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, vegan salad, summer side, mayo-free, healthy salad