Description
A refreshing and colorful twist on traditional potato salad, perfect for summer potlucks and family gatherings.
Ingredients
Scale
- 2 cups green beans, trimmed
- 2 cups baby potatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (like dill or parsley) for garnish
Instructions
- Begin by boiling the baby potatoes in a pot of salted water. Cook them until they are tender, about 10 to 15 minutes. Once done, drain and let them cool.
- In a separate pot, boil the green beans for about 3 to 4 minutes, until they become bright green and tender-crisp. Drain and cool them in ice water to stop the cooking process.
- In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, salt, and pepper. Stir well to create a creamy dressing.
- Add the cooled potatoes and green beans to the bowl, along with the diced red onion. Mix everything together until well-coated in the dressing.
- Taste and adjust seasoning as needed. Garnish with fresh herbs of your choice.
- For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg