Green Bean and Potato Salad Recipe

Green beans: Fresh and trimmed, these add a crisp texture to the salad.

Potatoes: Small and halved, they provide a hearty base for the salad.

Cherry tomatoes: Halved, they add a burst of sweetness and color.

Red onion: Thinly sliced, it adds a sharp, tangy flavor.

Olive oil: Used in the dressing, it adds a rich, smooth texture.

Freshly squeezed lemon juice: Adds a zesty, fresh flavor to the dressing.

Dijon mustard: Provides a tangy, slightly spicy kick to the dressing.

Garlic: Minced, it adds a robust flavor to the dressing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the salad.

When boiling the potatoes, start them in cold, salted water and bring to a gentle boil. This ensures even cooking and prevents the potatoes from becoming mushy on the outside while still being undercooked inside. For the green beans, blanching them in the same pot not only saves time but also retains their vibrant color and crisp texture. After blanching, immediately rinse the green beans under cold water or plunge them into an ice bath to halt the cooking process and preserve their crunch.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cooked to the same tenderness as green beans.

• small, halved potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are also gluten-free, providing a slightly sweeter taste.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them a perfect alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions, which can be a nice variation in the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the salad.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality to the salad, though with a slightly different flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same way to season the salad.

• Allow the green bean and potato salad to cool completely before storing. This helps maintain the texture and flavor of the vegetables.

• Transfer the salad to an airtight container. This prevents any unwanted odors from the fridge from seeping into your salad.

• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days. For best results, consume it within this time frame.

• If you plan to freeze the salad, note that the texture of the potatoes and green beans may change upon thawing. To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag.

• Label the container or bag with the date. This helps you keep track of how long the salad has been stored.

• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Before serving, give the salad a good toss to redistribute the dressing and flavors. You might want to add a bit more olive oil or lemon juice to refresh the taste.

• For a quick refresh, you can also blanch some fresh green beans and add them to the thawed salad to enhance the texture and flavor.

• Avoid freezing the cherry tomatoes and red onions as they can become mushy. Add fresh ones after thawing for the best result.

• For a quick and easy method, use the microwave. Place the green bean and potato salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional 30 seconds if needed.

• If you prefer a more even and gentle reheating, use the stovetop. Add a splash of olive oil to a large skillet over medium heat. Add the salad and stir occasionally until warmed through, about 5-7 minutes. This method helps maintain the texture of the green beans and potatoes.

• For a slightly crispy texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for 10-15 minutes, or until heated through. Remove the foil for the last 5 minutes if you want a bit of crispiness.

• If you have an air fryer, it can be a great tool for reheating. Preheat the air fryer to 350°F (175°C). Place the salad in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give a nice crisp to the potatoes and green beans.

• For a more gourmet touch, consider reheating in a steamer. Place the salad in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method helps retain the moisture and freshness of the vegetables.

• Pot: Used for boiling the potatoes and blanching the green beans.

• Colander: Essential for draining the boiled potatoes and blanched green beans.

• Mixing bowl: A large bowl to combine the potatoes, green beans, cherry tomatoes, and red onion.

• Small bowl: Perfect for whisking together the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Necessary for halving the potatoes, slicing the red onion, and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the vegetables and mincing the garlic.

• Measuring cups: Used to measure out the olive oil, lemon juice, and other ingredients accurately.

• Measuring spoons: Essential for measuring smaller quantities like the dijon mustard, salt, and pepper.

• Tongs: Handy for tossing the salad ingredients together with the dressing.

• Serving bowl: Ideal for presenting the finished salad, whether serving immediately or chilling in the fridge.

Pre-cook the potatoes: Boil the potatoes in advance and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-trimmed beans: Purchase pre-trimmed green beans to save time on preparation.

Make the dressing ahead: Whisk together the dressing ingredients and store in a sealed container in the fridge. This allows you to simply pour and mix when ready.

Batch blanching: Blanch a larger quantity of green beans and store them in the fridge for use in multiple recipes throughout the week.