Potato And Green Bean Salad – a delicious recipe with red potatoes, salt, green beans, mayonnaise, white-wine vinegar, scallions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cover potatoes with cold water in a large saucepan. Add 1 tsp. salt, cover and bring to a boil. Uncover, reduce heat and simmer until tender but not mushy, 10 to 12 minutes. Drain, then place in a bowl of ice water to stop cooking. Drain again. Cut each potato in half, or into quarters if they're larger.
2
Bring another large saucepan of water to boil, add beans and 1 tsp. salt, and cook until just tender, 3 to 4 minutes. Drain, plunge into ice water and drain again.
3
Make dressing: Whisk together mayonnaise and vinegar in a medium bowl. Stir in scallions, parsley, tarragon, 1/2 tsp. salt and pepper to taste.
4
Combine potatoes, green beans and dressing in a large salad bowl and toss gently to coat, being careful not to break up potatoes. Refrigerate for at least 1 hour, and up to 1 day, before serving to allow flavors to blend thoroughly.
359
kcal
Calories
23
g
Fat
34
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds small red potatoes, 2 1/2 teaspoons salt, 8 ounces green beans, trimmed, 1/2 cup mayonnaise, and more.
Yes, Potato And Green Bean Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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