Green Bean Potato Salad
Ingredients
Dressing
-
3
tablespoons
mayonnaise
-
2
tablespoons
white vinegar or pickle juice
-
1
tablespoon
honey or granulated sugar
-
½
tablespoon
Dijon mustard
-
1
medium
lemon (zest and juice)
-
2
cloves
garlic, peeled and minced
-
½
cup
olive oil
-
1 ¼
teaspoons
coarse salt
-
½
teaspoon
freshly ground black pepper
Salad
-
2
pounds
Yukon gold potatoes, cubed
-
½
pound
fresh green beans, trimmed and cut into 2-inch pieces
-
4
hard-boiled eggs, peeled and chopped
-
½
cup
flat-leaf Italian parsley, chopped
-
2
tablespoons
fresh chives and/or dill, chopped
Instructions
- Whisk together mayonnaise, vinegar, honey, Dijon, lemon zest, and juice in a large bowl until combined.
- Slowly drizzle in olive oil while whisking until emulsified, then season with salt and pepper.
- Bring a large pot of water to a boil, add potatoes and cook for 4-5 minutes, then add green beans and cook for another 2-3 minutes until tender.
- Drain and rinse the potatoes and green beans with cold water.
- Add the potatoes, green beans, and hard-boiled eggs to the dressing and toss to coat.
- Refrigerate for at least an hour before serving, then toss with chopped parsley and chives or dill.
Nutrition Facts (estimated)
Servings
8
Calories
304
Total fat
20g
Total carbohydrates
34g
Total protein
6g
Sodium
139mg
Cholesterol
108mg
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