Chilled Green Bean and Red Potato Salad

A southern favorite to any pot luck. I don’t think a church dinner would be complete without chilled green bean and red potato salad. This recipe is Daniel Fast, Orthodox Fast, and vegetarian friendly.

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Prep Time 20

Cook Time 25

Servings: 8 to 10

Course: Salad

Cuisine: Southern

Calories: 241

Ingredients Method Nutrition Notes

Ingredients

1 pound green beans, snipped
2 pounds red potatoes, halved
1 cup red bell pepper, diced
½ cup red onion, minced
2 teaspoons garlic, minced
3 tablespoons fresh dill
1 teaspoon sugar or honey
1 tablespoon Dijon or Stone Ground mustard
4 tablespoons balsamic vinegar
½ cup salad oil
dash Kosher or sea salt and freshly ground pepper to taste

Method

Snip the green beans, halve the red potatoes, dice the red bell pepper, mince the red onion, and mince the garlic.
Cook the green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water.
Cook the potatoes until fork tender. Cool and place in a bowl with the beans and peppers.
Whisk together the remaining ingredients and pour over the vegetables.
Toss gently and refrigerate for 1 hour.

Nutrition

Calories: 241kcalCarbohydrates: 26gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 48mgPotassium: 705mgFiber: 4gSugar: 6gVitamin A: 995IUVitamin C: 42mgCalcium: 41mgIron: 2mg

Notes

I cannot eat dijon mustard, so it’s not even in my house. Stone ground mustard is a perfect substitute in this recipe.

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Chilled Green Bean and Red Potato Salad