Description
This lighter potato salad swaps mayo for a tangy balsamic vinaigrette, combining tender potatoes and crisp green beans for a fresh, make-ahead side dish perfect for cookouts or picnics.
Ingredients
- 24 oz small white potatoes (Yukon Gold or new potatoes)
- 1/2 lb fresh green beans, trimmed
- 1 tbsp chopped chives
- For the dressing:
- 3 tbsp balsamic vinegar
- 1/2 tsp black pepper, freshly ground
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 cup olive oil
- 1 garlic clove, freshly minced
Instructions
- Prepare an ice water bath in a medium bowl for the green beans.
- Blanch green beans in boiling water for 1-2 minutes, then transfer to ice water to stop cooking.
- Boil potatoes in the same pot for 15-20 minutes until fork-tender. Drain and cool slightly.
- In a bowl, whisk together balsamic vinegar, Dijon mustard, garlic, and salt. Slowly whisk in olive oil until emulsified.
- Slice cooled potatoes in half. Combine potatoes and blanched green beans in a large bowl.
- Pour dressing over the vegetables, toss to coat, then sprinkle with chopped chives and black pepper before serving.
Notes
- Overcooking potatoes can make them mushy; check for fork tenderness.
- Blanch green beans just 1-2 minutes to keep them crisp and bright green.
- Can be made ahead: store potatoes and green beans separately and toss with dressing before serving.
- Serve at room temperature or chilled; salad flavors improve after a few hours in the fridge.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Salad, Side Dish
- Method: Boil and Toss
- Cuisine: American