Potato Bean Salad
Looking for a healthy, satisfying dish that’s packed with fresh flavors and wholesome ingredients? Look no further—this Potato Bean Salad is the perfect recipe for you! Ideal as a light main or as a hearty side, this dish combines the creamy comfort of potatoes with the bright crunch of green beans and the savory bite of kidney beans.
Why We Love This Potato Bean Salad
This Potato Bean Salad is a true crowd-pleaser! It’s loaded with fresh vegetables, has a satisfying bite, and gets an extra kick from a zesty dressing that pulls all the flavors together. Whether you’re meal-prepping for the week, putting together a potluck dish, or creating a light but filling meal, this salad fits the bill perfectly.
The Secret to a Great Potato Bean Salad
The key to making a potato salad that stands out lies in cooking each ingredient just right. Here, you’ll boil the potatoes until tender but firm, so they keep their shape when tossed. Blanching the green beans keeps them crisp and vibrant, which brings out their natural flavor and makes the salad visually appealing too.
Tips for Success
- Use Waxy Potatoes: For the best texture, go for waxy potatoes like Yukon Golds or red potatoes. They hold their shape well and have a creamy texture that works wonderfully in salads.
- Add Your Twist: This recipe is incredibly versatile! You can add sliced avocado, a handful of arugula, or even some roasted red peppers to add a personal touch.
- Make It Ahead: This salad tastes even better after a few hours, making it a perfect make-ahead dish. Just keep it covered in the fridge until you’re ready to serve.
Why You’ll Keep Coming Back to This Salad
This Potato Bean Salad is not only delicious and filling, but it’s also packed with nutrients. Potatoes provide potassium and fiber, green beans add a crunch of vitamins, and beans bring protein to the table. Plus, it’s an incredibly adaptable dish that can be changed up with different beans, veggies, or herbs.
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Potato Bean Salad
Ingredients
- 4-5 large potatoes
- 1 cup green beans trimmed and cut into small pieces
- 1 can red kidney beans
- ½ cup chopped fresh cherry tomatoes
- ½ cup chopped green olives
- ½ small red onion sliced into half moons
- ⅓ cup chopped fresh parsley
Dressing
- 2 tsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 whole lemon juice
- salt to taste
Instructions
- Boil whole potatoes for about 20 minutes until fork tender. Peel them and cube into small bite size pieces.
- Blanching the green beans keeps them crisp and bright green. Simply boil them for 3-4 minutes, then transfer them to an ice bath to stop the cooking.
- In a large mixing bowl, combine the cooled potatoes, green beans, red kidney beans, cherry tomatoes, red onion, olives, and parsley. This colorful mix of veggies and herbs creates a beautiful, vibrant salad.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup and salt.
- Pour the dressing over the salad and gently toss everything together to coat evenly. Let it sit for about 10 minutes for the flavors to meld. Serve it chilled or at room temperature, and enjoy!
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