New Potato Salad With Herby Green Beans
Baby new potato salad with green beans are the perfect side dish to any summer meal. Made with fresh Jersey potatoes and freshly picked green beans in a creamy herby sauce.
Baby New Potato Salad and Crème Fraiche
This delectable dish is a refreshing twist on the classic potato salad, infused with the vibrant flavours of herby green beans. Get ready to tantalize your taste buds and impress your guests with this irresistible recipe.
Why you’ll love this recipe:
- Bursting with flavours: The combination of tender new potatoes and crisp green beans creates a delightful texture and a medley of flavours that will leave you craving for more.
- Fresh and healthy: Packed with nutritious ingredients like fresh herbs, lemon juice, and rapeseed oil, this potato salad is not only delicious but also a wholesome choice for your next meal.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is perfect for both seasoned cooks and beginners looking to whip up a scrumptious side dish in no time.
- Versatile and customizable: Whether you’re planning a barbecue, picnic, or party, this potato salad can be easily adapted to suit your preferences. Add some grilled chicken or shrimp for a complete meal or garnish it with your favourite toppings such as sauerkraut for an extra burst of flavour.
Top Tips
Boil the potatoes just until they are fork-tender. Overcooking can result in a mushy texture, so keep an eye on them to achieve the perfect consistency.
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Blanch the green beans to preserve their bright color and crispness. Plunge them into ice water immediately after boiling to halt the cooking process.
Dress the salad while the potatoes are still warm. This allows them to soak up the flavors of the dressing and enhances the overall taste of the dish.
Don’t be shy with the herbs! Freshly chopped parsley, dill, and chives add a vibrant touch to this salad, elevating its taste and visual appeal.
Ingredients
- 500 g Baby New Potatoes (Halved)
- 250 g Green Beans (Fresh or frozen)
- 6 Salad Onions (or 1 red onion finely chopped)
- 200 ml Crème Fraiche
- 2 tsp Mint leaves (Finely chopped)
- 2 tsp Parsley (Fresh or dried)
- 1 tsp Basil (or lemon thyme)
- 1 tbsp Rapeseed Oil (or olive oil)
- ½ Lemon (Juiced)
- Salt and Pepper
How To Make Easy Potato Salad With Green Beans
STEP 1: Put the potatoes in a pan of salted water and bring to the boil. Cook for 10 minutes until the potatoes are tender but not falling apart. The last 3 – 4 minutes of cooking add the green beans.
STEP 2: Drain and cool under cold water and set aside.
STEP 3: Mix the crème fraiche, chopped mint leaves, lemon juice, parsley, onions, salt and pepper in a bowl.
Finally : Add the creamy mixture to the potatoes and green beans. Transfer to a serving dish and drizzle with the oil and scatter some basil or lemon thyme over the mixture.
Leftover Creamy Potato Salad
To ensure the longevity and freshness of leftover potato salad, transfer any leftovers into an airtight container.
Refrigerate promptly: Place the container of potato salad in the refrigerator as soon as possible, preferably within 2 hours of preparation or serving.
Consume within a few days: For optimal taste and texture, try to consume the leftover potato salad within 3-4 days. Check out how to store cooked potatoes.
New Potato Salad With Herby Green Beans
Equipment
Ingredients
- 500 g Baby New Potatoes (Halved)
- 250 g Green Beans (Fresh or frozen)
- 6 Salad Onions (or 1 red onion finely chopped)
- 200 ml Creme Fraiche
- 2 tsp Mint leaves (Finely chopped)
- 2 tsp Parsley (Fresh or dried)
- 1 tsp Basil (or lemon thyme)
- 1 tbsp Rapeseed Oil (or olive oil)
- ½ Lemon (Juiced)
- Salt and Pepper
Instructions
- Put the potatoes in a pan of salted water and bring to the boil. Cook for 10 minutes until the potatoes are tender but not falling apart. The last 3 – 4 minutes of cooking add the green beans.
- Drain and cool under cold water and set aside.
- Mix the crème fraiche, chopped mint leaves, lemon juice, parsley, onions, salt and pepper in a bowl.
- Add the creamy mixture to the potatoes and green beans. Transfer to a serving dish and drizzle with the oil and scatter some basil or lemon thyme over the mixture.
