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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