Garden Potato Salad

Fresh, vibrant, and bursting with flavor, Garden Potato Salad is the ultimate side dish for any occasion. This colorful recipe combines tender baby potatoes, crisp green beans, juicy cherry tomatoes, and a medley of fresh herbs like parsley and dill for a refreshing twist on the classic potato salad. Tossed in a zesty homemade dressing made with extra virgin olive oil, apple cider vinegar, Dijon mustard, and a hint of honey, this salad is a delightful balance of tangy and sweet. Perfect for picnics, barbecues, or light lunches, this no-mayo potato salad is as healthy as it is delicious. Serve it chilled or at room temperature to showcase its garden-fresh flavors. Ready in just 35 minutes, this easy-to-make dish is a crowd-pleaser you'll return to again and again!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds baby potatoes
• 1 cup fresh green beans
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.25 cup fresh parsley
• 2 tablespoons fresh dill
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash the baby potatoes thoroughly and cut them into bite-sized pieces, keeping the skin on for extra flavor and texture.

Step 2

Place the potatoes into a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until tender when pierced with a fork. Drain and set aside to cool.

Step 3

While the potatoes are cooking, trim the ends off the green beans and cut them into bite-sized pieces. Blanch the green beans in boiling water for 2-3 minutes, then transfer them immediately to an ice bath to stop the cooking process. Drain and set aside.

Step 4

Halve the cherry tomatoes and thinly slice the red onion. Roughly chop the parsley and dill.

Step 5

In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.

Step 6

In a large mixing bowl, combine the cooled potatoes, green beans, cherry tomatoes, red onion, parsley, and dill.

Step 7

Pour the dressing over the salad and toss gently to ensure everything is evenly coated. Taste and adjust seasoning if necessary.

Step 8

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature. Enjoy your Garden Potato Salad as a refreshing side dish!

Nutrition Facts

Serving size	1378.5 grams (1378.5g)

Amount per serving	% Daily Value*
Calories	1185

Total Fat 43.90g	56%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2558mg	111%
Total Carbohydrate 190.60g	69%
Dietary Fiber 21.10g	75%
Total Sugars 23.70g
Protein 24.00g	48%

Vitamin D 0IU	0%
Calcium 252mg	19%
Iron 10mg	57%
Potassium 4761mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 7.7%

Carbs: 60.8%