Description
This classic green bean and potato salad is a light, tangy side dish made with tender red potatoes, crisp green beans, and a simple lemon vinaigrette. No mayonnaise, easy to make ahead, and perfect for summer potlucks, holidays, and family dinners.
Ingredients
Salad
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2 lbs red potatoes (about 6 medium), cubed
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1 lb fresh green beans, trimmed and halved
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1 small red onion, thinly sliced
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¼ cup fresh mint, chopped (optional)
Dressing
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½ cup canola oil
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¼ cup white wine vinegar
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2 tablespoons lemon juice
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1 teaspoon salt
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½ teaspoon garlic powder
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¼ teaspoon black pepper
Instructions
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Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and cook uncovered for 10–15 minutes until just tender.
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During the last 4 minutes of cooking, add the green beans. Drain well and allow to cool slightly.
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Transfer potatoes and green beans to a large serving bowl. Add the sliced red onion and mint, if using.
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In a small bowl, whisk together the oil, white wine vinegar, lemon juice, salt, garlic powder, and pepper until fully blended.
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Pour the dressing over the salad and gently toss to coat.
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Cover and refrigerate for at least 2 hours before serving.
Notes
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This salad tastes even better after chilling overnight.
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Slice the red onion very thin for a milder flavor.
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Fresh parsley or dill can be substituted for mint.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Category: SIDE DISH | SALAD
- Method: BOIL
- Cuisine: American