Looking for a vibrant, nutritious side dish that will elevate any meal? Look no further than this Healthy Potato Vegetable Salad! Bursting with fresh flavors and colorful ingredients, this salad is not only a feast for the eyes but also a powerhouse of nutrition. With tender potatoes, crisp green beans, and juicy cherry tomatoes all tossed in a light vinaigrette, it’s the perfect accompaniment for summer barbecues, picnics, or simply a healthy weeknight dinner. Ready to impress your family and friends? Dive into this delightful recipe that’s as easy to make as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 medium potatoes, cubed
- 1 cup green beans, trimmed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and scrub the potatoes thoroughly. Cut them into uniform 1-inch cubes to ensure even cooking.
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Carefully add the cubed potatoes to the boiling water. Cook for approximately 10-12 minutes until they are tender but not mushy, ensuring they can be pierced easily with a fork.
- While potatoes are cooking, trim the green beans and cut them into 1-inch pieces. Prepare the cherry tomatoes by halving them and finely dice the red onion.
- Drain the potatoes in a colander and let them cool for 5-7 minutes at room temperature. Spread them on a large flat surface to cool more quickly and prevent overcooking.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create a light vinaigrette dressing.
- Blanch the green beans in boiling water for 2-3 minutes until they are bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process and preserve their color and texture.
- In a large mixing bowl, combine the cooled potatoes, blanched green beans, halved cherry tomatoes, and diced red onion.
- Pour the prepared vinaigrette over the vegetables and gently toss to ensure even coating and distribution of flavors.
- Cover the salad and refrigerate for 15-20 minutes to allow the flavors to meld together.
- Before serving, garnish with freshly chopped parsley. Taste and adjust seasoning if needed.
- Serve chilled or at room temperature as a refreshing and nutritious side dish.
Tips
- Uniform Cutting: When cubing the potatoes, aim for uniform 1-inch pieces. This ensures they cook evenly and achieve the perfect texture.
- Salting the Water: Don’t forget to add a pinch of salt to the boiling water for the potatoes and green beans. It enhances the flavors and helps the vegetables retain their vibrant colors.
- Ice Bath for Green Beans: After blanching the green beans, immediately transfer them to an ice bath. This step halts the cooking process, keeping them crisp and bright green.
- Chill for Flavor: Allowing the salad to chill for 15-20 minutes before serving lets the flavors meld beautifully, making every bite even more delicious.
- Garnish for Freshness: Fresh parsley not only adds a pop of color but also enhances the overall flavor profile. Don’t skip this final touch!
- Versatile Ingredients: Feel free to customize the salad with your favorite vegetables or add protein like grilled chicken or chickpeas for a heartier dish.
Nutrition Facts
Calories: 194kcal
Carbohydrates: 26g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
