Potato Green Bean Salad Recipe

Looking for a fresh and flavorful addition to your meal lineup? Look no further than this potato green bean salad from Sip and Feast! This delightful dish combines tender potatoes and crisp green beans with a tangy, herb-infused vinaigrette, creating a perfect harmony of textures and tastes. 

RELATED: Easy Southern Style Green Beans and Potatoes Recipe

Whether you’re planning a summer picnic, a family barbecue, or just a simple weeknight dinner, this salad is sure to impress. Easy to prepare and packed with nutrients, it’s a versatile recipe that you’ll find yourself coming back to time and time again!

Ingredients:

Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 tbsp honey
• 1 1/2 tsp Dijon mustard
• 1/4 cup minced parsley
• salt and pepper, to taste

Salad:

• 3 lb red potatoes, cut into 1 1/2″ cubes
• 3/4 lb green beans, stems removed, cut into 3″ pieces
• 1 cup thinly sliced red onion
• 12 oz cherry tomatoes, halved
• 1/4 cup packed basil leaves, hand torn

Directions:

Step 1

Halve the cherry tomatoes and trim off the ends of the green beans, then cut them into 3″ in size. Next, halve the potatoes and put them in a large pot of water with 2 tbsp of salt. Turn on the heat and boil the potatoes until fork-tender. In the meantime, make the vinaigrette. Combine 1/2 cup red wine vinegar, 1 1/2 tsp Dijon mustard, 1 tbsp honey, 1/2 cup extra-virgin olive oil, 1/4 cup minced parsley, and salt and pepper to taste. Whisk until combined.

Step 2

Back to the potatoes, once the water is boiling, add the green beans. After two to three minutes, take the green beans out. Then turn off the heat and drain the potatoes. After this, add the boiled potatoes to the vinaigrette and toss together.  Let it sit for five to ten minutes, then stir in the green beans, red onions, cherry tomatoes, and torn basil leaves. Serve and enjoy!

Potato Green Bean Salad Recipe