GREEN BEAN POTATO SALAD

Looking for a Thanksgiving side featuring green beans, but running low on oven space? This green bean potato salad is for you! I love that it’s a dish that you can be prepare and serve cold. Pre-blanch your green beans, pre-boil your potatoes, and toss this goodness together easy as one, two three. I like to save it for last when prepping a meal so it’s fresh and the herbs don’t wilt.

This recipe pairs boiled and blanched green beans and boiled and halved creamer potatoes, with watermelon radish, green peas, fresh mint, and a mustard citrus vinaigrette. Blanching green beans is one of my favorite ways to prepare them since it keeps the fabulous bright green color so vibrant. They also add a bit of crunch to this vegetable packed salad.

I like to use the tiny creamer potatoes, but you could substitute cubed of any potato really. Sweet potatoes would add some great flavor too! Either way, I know this simple and delicious green bean and potato salad will be a hit at your dinner table.

So you have loads of potatoes and you’re still looking for a fun new recipe to feature them? Check out my AVOCADO POTATO SALAD or my BEST EVER SWEET POTATO FRIES. Don’t be afraid to substitute and swap potato varieties for what you have on-hand! I can’t wait to hear how your potato recipe adventure goes.

Oh! Or maybe you’re stocked with green beans though. I’ve got you covered. Snag some more green bean recipe inspiration from my blog here- like this GREEN BEAN QUINOA SALAD or this GREEN BEAN COCONUT QUINOA STIR FRY.

Yield: 6

GREEN BEAN POTATO SALAD

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A crunchy, flavorful green bean potato salad with a mustard citrus vinaigrette.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 4 c fresh green beans, trimmed & blanched
• 2 c creamer potatoes, boiled & halved
• 1 c green peas,
• 1/3 watermelon radish, sliced thinly
• 1/4 c walnuts, chopped
• 1/3 c olive oil
• 1/2 tbsp spicy mustard
• 1 tbsp maple syrup
• 1/4 orange, juiced
• 2 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 c fresh mint leaves

Instructions

1. In a bowl, combine green beans, potato halves, green peas, and watermelon radish.
2. In a small, separate bowl, mix vinaigrette - olive oil, spicy mustard, maple syrup, orange juice, apple cider vinegar, salt, and pepper.
3. Drizzle vinaigrette over salad, toss and sprinkle with fresh mint to serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 187mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 5g

Nutrition facts are an estimate and not guaranteed to be accurate.