Green Bean Potato Salad #vegan #salad

Green Bean Potato Salad #vegan #salad

Recently, I'm discovering basic, delightful nourishment to be a useful tonic in recuperating my damages. A plate of delicate potatoes and still fresh green beans hurled in a tart mustard vinaigrette isn't just delectable, but at the same time it's so gosh darn lovely. It's hard not to see this green bean potato serving of mixed greens and feel somewhat better about existence.

It's a formula to conceal in your 'ideal for each season' record. Serve it with barbecued chicken, fish, or steak in the late spring and when fall and winter come moving around it's comfortable nearby dish chicken and other moderate cooked courses.

It holds up well at room temperature, on account of its mayo-less dressing, making it a contender for BBQs, potlucks, or enormous family suppers that never begin on time on the grounds that there's simply a lot to sort out. You don't have to stress over this green bean potato plate of mixed greens – it's exceptionally quiet and wouldn't fret keeping an eye out for supper to begin.

This plate of mixed greens was conceived as a side dish, yet consider what a poached egg and some brittle, firm bacon would accomplish for it and our lives? I envision it as a primary course, delighted in the open air with a fresh white wine to wash everything down. That thought is pushing the majority of my joy catches at the present time. Perhaps I ought to have named it green bean potato satisfaction plate of mixed greens. It is by all accounts perking me up.

Also try our recipe Baby Bok Choy Salad with Sesame Dressing

Green Bean Potato Salad #vegan #salad

Switch up the old mayo-based potato salad for this fresh and flavorful one that has a Dijon dressing and fresh green beans.


  • 1/2 pound fresh green beans, ends trimmed
  • 24 ounces small white potatoes
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1/2 cup olive oil
  • 1 tablespoon chopped chives
  • 1/4 teaspoon black pepper


  1. Fill a medium-sized bowl with water and ice for the green beans after they’ve blanched.
  2. Bring a large pot of water to a boil. Add the green beans and boil them for 1-2 minutes, scoop them out with a slotted spoon, and place them in the bowl with the water and ice to stop the cooking process. Once they’ve cooled drain them in a colander.
  3. Add the potatoes to the same pot of boiling water. Boil them for 15-20 minutes, or until they are fork tender. Drain them and let them cool for a few minutes.
  4. While the potatoes are cooling, combine vinegar, mustard, garlic, and salt in a bowl. Whisking continuously, slowly add the olive oil until the dressing has thickened and is emulsified.
  5. Once the potatoes are cool enough to handle, slice them in half lengthwise. Toss them all in a large bowl with the green beans. Add the dressing and toss it all together until everything is well coated. Add the chopped chives and black pepper, toss again, and serve.

Read more our recipe : Instant Pot Carnitas

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