French Green Bean Potato Salad (No Mayo)
A vibrant, light, and refreshing potato salad without mayo, perfect for summer gatherings and easy to prepare.
Ingredients
Vegetables
- 1 pound fresh green beans, trimmed Select fresh, bright green beans.
- 2 cups baby potatoes (Yukon Gold or red), quartered Quarter the potatoes for even cooking.
- 1 cup cherry tomatoes, halved Use ripe tomatoes for better flavor.
- 1 small red onion, finely chopped Finely chop to ensure even flavor distribution.
Herbs and Seasonings
- 1/4 cup fresh parsley, finely chopped Adjust amount to taste.
- 2 tablespoons fresh dill, chopped (optional) Optional for added flavor.
- to taste Salt and pepper Season to enhance flavors.
- 2 tablespoons Dijon mustard Adds a tangy zing.
Liquid
- 3 tablespoons extra virgin olive oil Use high-quality olive oil.
- 1 tablespoon red wine vinegar or apple cider vinegar Choose based on your preferred flavor.
Instructions
Preparation
- Place the baby potatoes in a pot and cover with water. Bring to a boil and cook for about 10-15 minutes until fork-tender. Drain and allow to cool.
- In a separate pot of boiling water, add the green beans and cook for about 3-5 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop cooking.
- In a large mixing bowl, combine the cooled potatoes, green beans, cherry tomatoes, and red onion.
Dressing Preparation
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, pepper, parsley, and dill.
Assembly
- Drizzle the dressing over the salad mixture and gently toss until everything is well coated. Taste and adjust seasoning as necessary.
- Serve immediately as a vibrant side dish, or let it chill in the fridge for about 30 minutes to allow flavors to meld.
Notes
For best taste, use fresh vegetables. Prepare in advance for a meal prep option, and store in an airtight container for up to 3 days.