Serve this green bean potato salad cold or at room temperature. The balsamic-dijon dressing adds a tasty layer of flavor that gets better the longer it melds together!
Green Bean Potato Salad
What a fun action packed week! We wrapped up my son’s birthday celebrations, and then I packed my bag and headed to Iowa for the Pass the Pork Blogger Tour with nine other food bloggers! We toured the family-owned Brenneman Pork farm, learned about the pork industry, spent a day taking cooking lessons, enjoyed an evening at a local winery, and laughed non-stop!
Oh, I even sleeved a sow and brought a piggy into this world! The whole experience was unreal! I’ll share photos as soon as I get caught up with the posts that I neglected while having so much fun!
Potato and bean salad with balsamic dressing
After eating out and enjoying so many delicious meals in Iowa I came home craving this Green Bean and Potato Salad. I made this for Sam’s birthday cookout with the family just last week, but it’s so good and packed with fresh ingredients it made another appearance on our table!
The balsamic-dijon dressing coats the vegetables adding a delicious flavor without taking away the natural flavors from these veggies. The longer the dressing has time to meld the more flavor it adds to the dish. You’ll love having leftovers!
What to serve with this potato and green bean salad
This green bean potato salad comes together quickly, feeds 8-10 servings and everyone loves it! This makes a great side dish to any meat entree, and it is also a filling vegetarian meal.
- Oven Cooked Barbecue Brisket from The Foodie Affair
- Pan Seared Pork Tenderloin Medallions from Cooking Light
- Super Moist Oven Baked BBQ Chicken from Heather Likes Food
- 1 1/2 pounds red potatoes
- 3/4 pound fresh green beans, trimmed
- 1/4 cup red onion, diced fine
- salt and pepper to taste
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic cloves, chopped
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup extra virgin olive oil
If you plan on serving this salad cold, then drain and rinse potatoes and green beans with cold water before adding the dressing.
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 124mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 2g
Recipe adapted from Allrecipes.com