Green Bean & Potato Salad

by raychei
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Here is another satisfying recipe that is a perfect side dish to all your meals. This Green Bean & Potato salad is vibrant, fresh, crunchy, loaded with crisp tender green beans.Green Bean Potato Salad-pinterest

It is spring time and that means, summer and barbeque season is coming, 🙂 although we’ve already been barbequing if we get a nice weather here in our city. Barbeque, picnic, outdoors that’s what most of us want. Thus, a good BBQ needs an amazing side dish which is a delicious salad like my GREEN BEAN & POTATO SALAD.

When I made this salad, I paired it with my mouthwatering LEMONGRASS ROASTED CHICKEN 

lemongrass roasted chicken & green bean & potato salad

Lately, I have been making and creating easy simple recipes and ingredients that can be found in your cupboard. As you can see, I used to make complex recipe then, I realized that making good food does not really meant to be complicated, hence, it needs to be enjoyed.

WHAT ARE THE INGREDIENTS IN THIS SALAD?

  • Green Beans
  • Red Potato
  • Onion
  • Olive Oil
  • Balsamic Vinegar
  • Dijon Mustard
  • Salt & Pepper
  • Cilantro (optional)

Your main ingredients are Green Beans and Potato. They always go so well together.

In making this salad, it is best to use fresh green beans for best flavor & texture.

HOW TO COOK GREEN BEANS?

Wash and trim the edges of your beans, then bring a pot of water with salt to a boil, then blanch the beans when the water is boiling. Put the trimmed beans into the pot and cook for 2 minutes.

Next, prepare a bowl of ice-cold water. Then transfer the blanched beans into the bowl to stop the cooking process. Let it sit for at least 1 minute, so that it will completely cool. Lastly, drain your beans.

green bean

WHAT KIND OF POTATO SHOULD I USE?

I would recommend using Red potatoes or Yukon gold, since they hold their shape when they are cooked and keep their firm texture in the salad when they are chopped up and tossed with the dressing.

SHOULD I PEEL THE POTATO BEFORE COOKING?

No, I don’t peel my potato, but it’s up to you though. Since red potato has thin skin, it is easy to bite even if you don’t want to peel it. Just make sure to scrub and wash the outside of the skin. Besides, the skins of Red potato is filled with nutrients and loaded with fiber, therefore this is the healthiest amongst all kinds of potatoes.

HOW TO COOK POTATO?

To cook the potatoes, add them them to cold water and bring to a boil, then reduce to medium heat. Boil the potatoes until fork tender, about 25 to 30 minutes for large to medium size and around 15 to 20 minutes for baby potatoes. Let it cool and cut it into bite size.

bite size potato

MAKING THE DRESSING

Just mix olive oil, Dijon mustard, and apple cider. You can either use balsamic vinegar, red wine vinegar or rice vinegar.

This salad can be made ahead. You can either serve this cold or at room temperature.

You may also enjoy these side dish & salad recipes

RANCH PASTA SALAD

CORN & CUCUMBER SALAD

ASIAN CHOPPED SALAD

CEASAR PASTA SALAD

Creamy Shell Chicken Pasta Salad

Mango & Cucumber Salad with Lime Dressing

Print Pin

Green Bean & Potato Salad

Course Salad, Side Dish
Cuisine American
Keyword cold salad, side dish, green bean salad, potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 3 medium Red Potato or 20 ounce of Red baby potato equivalent to 4 cups sliced in to cubes or bite size
  • 1/2 lb Green Beans
  • 1/2 medium Onion (White or Red)
  • 1/2 cup Extra Virgin Olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp Apple Cider vinegar or Balsamic
  • 1/4 cup Cilantro (chopped)
  • Salt & Pepper to taste

Instructions

  • Green Bean
    Wash & Trim your Green Beans. Bring a pot to a boil, add salt. When the water is boiling, blanch the beans. Put the trimmed beans into the pot and cook for 2 mins.
    Next, prepare a bowl of ice cold water, transfer the blanched beans into the bowl to stop the cooking process. Let it sit for a least 1 minute, so that it will completely cool. Drain your beans.
  • Potato
    Scrub and wash your potatoes. Boil potatoes (skin on) in salted water until tender, 25-30 minutes for medium size and 15 minutes for baby potatoes or until fork tender. Cool completely.
    For baby potatoes, cut into halves and for medium size, cut it into bite size. Set aside
  • Dressing
    In a small mixing bowl, combine olive oil, mustard and vinegar.
  • Chop cilantro and onions.
  • In a bowl, mix potato, green beans and onion then add the dressing, and cilantro. Stir everything together, season with salt & pepper to taste.

Notes

You can use baby potato as option either red or yellow. 
For vinegar, you can substitute balsamic or red wine vinegar. 
If you make this recipe, please take a moment to tag @cookwithrachz on Instagram & hashtag it #cookwithrachz

Thanks for stopping and enjoy your salad! 🙂

 

 

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