Description
String Bean and Potato Salad is a vibrant, fresh dish that perfectly complements any meal or stands alone as a light lunch option. This salad combines tender baby potatoes with crisp string beans, all tossed in a zesty lemon dressing that brightens up the flavors. Ideal for picnics, barbecues, or simple weeknight dinners, this recipe is not only easy to prepare but also packed with nutrients. The colorful medley of ingredients ensures it’s visually appealing as well as delicious, making it a hit at gatherings or family meals.
Ingredients
Scale
- 12 cups baby potatoes (cut in half)
- 8 cups string beans
- 1/2 red onion (thinly sliced)
- 1 lemon (zested and juiced)
- 4 scallions
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- Fresh cracked pepper
Instructions
- Boil halved baby potatoes in a large pot of water over medium-high heat until fork-tender (15–20 minutes).
- Add string beans and boil for an additional five minutes until bright green and slightly crisp.
- Drain the vegetables and rinse under cold water to stop cooking; let cool slightly.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, apple cider vinegar, salt, and pepper.
- In a large mixing bowl, combine cooled potatoes, string beans, red onion, and scallions.
- Pour dressing over the salad and gently toss to coat evenly.
- Adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg