Easy Green Bean & Potato Salad That Everyone Will Love

 

 

Oh I do so love this time of year when the farm shops are filling up with fresh local produce.  There is nothing like the beautiful earthy flavor of fresh new potatoes.  And beans. I just love fresh beans, both the green and the wax beans. 

I have been to the local farm market every couple of days this past week and picked up my fill in both potatoes and beans.  They are at their very best at the moment!

This delicious Green Bean & Potato Salad is a beautiful way to showcase and make the most of the abundance of both of these vegetables in a really delicious way!  

 

This is a recipe that celebrates simplicity with crispy tender green beans and tender chunks of potato, tossed together in a zesty Dijon mustard dressing that is simply bursting with flavor.  Fresh ingredients put together in one of the tastiest ways!

 Simple, effortless and delicious works for me every time!

Last year we made Dill Pickled Green Beans with some of them and were really pleased with the way they turned out.  You might also find that recipe interesting.

 

WHAT YOU NEED

TO MAKE GREEN BEAN & POTATO SALAD

A few simple fresh ingredients. Tis the season for fresh and abundant produce!  Amounts given are for two servings. Simply double to feed more.

For the dressing:

• 2 TBS light olive oil
• 1 TBS Dijon mustard
• 1/2 TBS apple cider vinegar
• 1/2 tsp granulated sugar
• salt and black pepper to taste

You will also need:

• 6 ounces (160g) fresh green beans, trimmed
• 4 medium new potatoes, unpeeled
• 1 TBS finely chopped red onion

 

Use a good quality Dijon mustard for the dressing. I like Maille. The flavor of Dijon mustard adds a lovely warmth and tang to the dressing.

I use light olive oil, which has the same nutritional value as extra virgin olive oil. I like to save extra virgin olive oil to use when you want to highlight its fruity flavor.  the Dijon mustard would overwhelm it in this case. You could also use sunflower or canola oils if you wish.

Use a good apple cider vinegar. Mine is one which is produced locally and contains the mother. It has a lovely clean flavor without being harsh. 

My potatoes were new potatoes, grown locally. They look clean but I always give them a bit of a scrub before using. Not too hard as their skins are so thin that you risk removing them altogether. Just a light scrub will do.

Wash your beans likewise to remove any insecticides or debris. Trim off the top and bottom. If they need to be de-stringed do it now.

You will want to chop the red onion very finely. If you don't have red onion, you could use a sweet white onion or even spring onions.  

 

HOW TO MAKE 

GREEN BEAN & POTATO SALAD

Follow these steps for a delicious and fresh tasting salad that everyone will love!

1. Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again. (If desired you can cook the green beans in a separate saucepan of salted water. The important thing is to not overcook them. You want them to retain as much of their color as possible.)
2. As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl. (I prefer to cook them whole and then peel and dice afterwards. The potatoes cut into lovely firm pieces, and you have more control over them. If you dice them and then cook them, they might get too soft.)
3. Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently. (Cutting the beans in half crosswise makes for a nicer bite. I was always taught that everything in a salad should be bite sized. You should not have to cut anything in a salad at the table in order to eat it.)
4. Whisk all of the ingredients together for the dressing until combined and emulsified.
5. Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
6. Serve at room temperature.

 

CAN I MAKE THIS SALAD AHEAD OF TIME?

Absolutely. You can prepare it several hours ahead of time and store it covered in the refrigerator. Simply bring to room temperature ahead of serving.

HOW TO KEEP ANY LEFTOVERS

Keep any leftovers store in an airtight container in the refrigerator for up to three days. Give everything a gentle toss to refresh the flavors prior to serving and again, allow to come to room temperature ahead of serving.

VARIATIONS

Feel free to play with the salad if you wish.  

• Crumbled crisp bacon is a lovely addition. 
• You can also add some fresh herbs such as chopped chives, parsley, basil, or dill.
• Add some grated or small cubes of cheese. Swiss cheese is especially nice as is a medium white cheddar.
• Turn this into a main dish salad by adding some cubed cooked chicken breast, diced ham, or flaked cooked tuna or salmon.

 

SERVING SUGGESTIONS

FOR GREEN BEAN & POTATO SALAD

• This is a salad that pairs well with any protein (Meats, fish, Poultry) for a delicious main meal.
• Add some crusty bread on the side and pass the butter!
• Spoon into a pretty bowl for serving.  For an added extra touch, you can line the bowl with lettuce leaves.
• Serve scooped onto fresh lettuce leaves for a unique presentation.

 

A FEW OTHER 

POTATO SALADS TO ENJOY

DILL POTATO SALAD - Summer simplicity at it's finest. Tender salad potatoes, gently boiled with eggs until perfectly cooked are at the heart of this simple salad. What sets is apart is a creamy homemade Dijon mustard and lemon mayonnaise. Finely chopped shallots add a subtle sweetness, while fresh dill brings a burst of brightness to the salad. Fresh, flavor-filled and beautifully balanced without being over the top.

AMISH POTATO SALAD - Creamy, crunchy, and irresistibly nostalgic, this tasty salad brings the warmth of a country kitchen straight to your table. Featuring chunks of cooked potatoes, crisp celery, and perfectly boiled eggs, all folded together with a luscious homemade cooked dressing that is sweet, tangy and velvety smooth. Its this homemade cooked dressing which sets it apart from all the others!

  

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Yield: 2 - 3 servings

Author: Marie Rayner

Green Bean & Potato Salad

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Make the most of the local fresh produce with this delicious potato salad. Crispy-tender green beans, earthy potatoes and a tangy Dijon dressing make for a tasty combination that is really enjoyable!

Ingredients

For the dressing:

• 2 TBS light olive oil
• 1 TBS Dijon mustard
• 1/2 TBS apple cider vinegar
• 1/2 tsp granulated sugar
• salt and black pepper to taste

You will also need:

• 6 ounces (160g) fresh green beans, trimmed
• 4 medium new potatoes, unpeeled
• 1 TBS finely chopped red onion

Instructions

1. Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again.
2. As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl.
3. Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently.
4. Whisk all of the ingredients together for the dressing until combined and emulsified.
5. Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
6. Serve at room temperature.

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