Quick Green Bean Potato Salad 

This Quick Green Bean Potato Salad is a fresh, vibrant twist on traditional mayo-based potato salads. Combining crisp-tender green beans, tender potatoes, and a tangy Dijon‑balsamic vinaigrette, it delivers bright flavors with minimal effort. Perfect for a light lunch, potluck contribution, or a healthy side dish that feels both satisfying and refreshing. It's vegan, gluten-free, and ready in about 30 minutes, making it ideal for busy weeknights or outdoor gatherings.

Ingredients

• 24 oz small white potatoes, scrubbed and cut or left whole if small
  
  

• ½ lb fresh green beans, trimmed
  
  

• 3 Tbsp balsamic vinegar
  
  

• 1 tsp Dijon mustard
  
  

• ½ cup extra-virgin olive oil
  
  

• 1 garlic clove, minced
  
  

• 1 Tbsp chives, chopped
  
  

• 1 tsp kosher salt
  
  

• ¼ tsp freshly ground black pepper
  
  

Directions

1. Boil or steam the potatoes until fork-tender (about 10–15 min depending on size). Drain.
   
   

2. In the same or separate pot, cook green beans until bright green and crisp-tender (~3 min), then drain.
   
   

3. While still warm, place potatoes and green beans into a large bowl.
   
   

4. Whisk together balsamic vinegar, Dijon mustard, garlic, salt, pepper, and olive oil to make the dressing.
   
   

5. Pour dressing over the warm vegetables and gently toss to combine.
   
   

6. Stir in chopped chives, then let the salad sit briefly to allow flavors to meld. Serve warm or at room temperature.
   
   

Nutrients (estimated per 1-cup serving)

Based on similar vinaigrette-style green bean–potato salads:

• Calories: ~130–230 kcal
  
  

• Fat: ~5–10 g (mostly from olive oil)
  
  

• Carbohydrates: ~19–25 g
  
  

• Protein: ~2–3 g
  
  

• Fiber: ~2–4 g
  
  

• Sodium: ~200–300 mg