Potato And Green Bean Salad
A refreshing potato and green bean salad with a tangy vinaigrette, perfect for light lunches or picnics, offering crisp vegetables and hearty potatoes with fresh parsley.
Ingredients
Instructions
- Mix oil, red wine vinegar, and salt to make the dressing.
- Place boiled, diced potatoes, cut green beans, and chopped hard-boiled egg in a bowl.
- Pour the dressing over the ingredients and gently toss to combine without mashing the potatoes.
- Sprinkle with chopped parsley and serve either hot or cold.
Tips & Substitutions
For a more vibrant salad, consider blanching the green beans before adding them, which will help retain their bright color. If you don’t have red wine vinegar, apple cider vinegar can be a great substitute. To enhance the flavor, add a teaspoon of Dijon mustard to the dressing. You can also include other vegetables like diced bell peppers or cherry tomatoes, similar to those found in Mediterranean recipes.
Serving Suggestions
This salad is perfect as a light main dish or a side, especially alongside grilled meats or seafood. It pairs beautifully with the Antipasto Bean Salad for a more substantial meal. For a complete vegetarian option, serve it alongside the Vegetable Garden Casserole. Garnish with additional parsley or a squeeze of lemon for extra freshness.
Storage & Reheating
Store any leftover Potato and Green Bean Salad in an airtight container in the refrigerator for up to three days. To reheat, gently microwave the salad until warmed through, or serve it cold for a refreshing option. If reheating, be careful not to overheat the potatoes to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Green Bean Salad contains roughly 801 calories, with 12g protein, 120g carbohydrates, and 32g fat. It is an excellent source of iron (37% of the Daily Value), potassium (33% of the Daily Value), and protein (25% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2113mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned green beans instead of fresh?
While fresh green beans provide the best texture and flavor, you can use canned green beans in a pinch. Just rinse and drain them well before adding to the salad. Keep in mind that they will be softer, so adjust the mixing gently to avoid mashing.
How can I make this salad vegan?
To make this Potato and Green Bean Salad vegan, simply omit the hard-boiled egg. You can add diced avocado for creaminess or include chickpeas for added protein. Adjust the dressing with a splash of lemon juice for extra brightness, making it deliciously plant-based.
What herbs can I substitute for parsley?
If you don't have parsley on hand, you can substitute with fresh dill or basil, which will bring a different but complementary flavor to the salad. Chives also work well if you want a mild onion flavor. Experiment with your favorite herbs to personalize the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).