Green Bean Potato Salad

Summer Green Bean Potato Salad in a wooden bowl with a light pink cloth napkin underneath

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5 from 1 vote

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Salad

Cuisine: American

Servings:

Calories: 490kcal

Author: Gina Fontana

Ingredients

For the salad:

4 heaping cups (600 g) fresh green beans, washed and trimmed
2 cups (295 g) petite purple potatoes (or regular), washed and chopped
1 cup (150 g) frozen peas, thawed
1 (15-ounce/425-gram) can lima beans (butter beans), drained
1-2 cucumbers , peeled and sliced/spiralized
½ cup (10 g) fresh mint leaves

For the dressing:

⅓ cup (80 mL) olive oil
1½ teaspoons (7.5 mL) Dijon mustard
1 tablespoon (15 mL) pure maple syrup or agave
1 tablespoon (15 mL) lemon juice
2 tablespoons (30 mL) apple cider vinegar
¼ teaspoon (1.5 g) kosher or fine sea salt
¼ teaspoon (0.6 g) freshly ground black pepper

For garnish:

½ cup (50 g) toasted almonds
2 tablespoons (20 g) chia seeds

US Customary - Metric

Instructions

First, prepare a large bowl with ice water and set aside. Blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes, and then immediately scoop out the green beans with a strainer and place them into the ice water bath.
Keep the water boiling after all the green beans are removed and add the potatoes. Cook until tender, about 15-20 minutes, then drain and rinse with cold water. If the peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.
In a large salad bowl, combine the potatoes, green beans, peas, lima beans, cucumber, and mint leaves and toss to combine.
In a bowl, whisk together all the dressing ingredients and then pour over top of the salad. Toss. Season with more salt and pepper if needed, to taste.
Right before serving, toss in the toasted almonds and chia seeds. Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.

Notes

To travel with this salad, take the salad in a covered bowl, the dressing in a covered jar, and the toasted almonds and chia seeds in a small container or plastic zipped bag.

Nutrition