Yellow Bean and Potato Salad
Summery Yellow Bean and Potato Salad can be served warm or chilled. It's a great side salad, but is yummy at BBQs, potlucks, and more!
Servings: 6 servings
Calories: 297kcal
Ingredients
- 2 pounds baby potatoes cut in half if larger
- 3 tablespoons olive oil
- ½ pounds yellow beans trimmed and cut into 2-inch pieces
- 2 stalks celery diced
- 1 cup red bell pepper diced
- ½ cup sliced green onions white and green parts
Dressing
- ¼ cup mayonnaise
- 1/4 cup sour cream
- 2 tablespooons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Boil the potatoes in salted water until they’re just fork tender, about 10 minutes. Drain and set aside.
- Cook the yellow beans in a pot of salted water until tender, 3-4 minutes, then drain.
- Add the warm potatoes, warm beans, chopped celery, red bell pepper, and green onion to a large bowl and toss to combine.
- Make the dressing by combining the mayonnaise, sour cream, mustard, cider vinegar, and honey in a jar with a tightly fitting lid. Shake to combine.
- Add the dressing to the vegetables and toss to combine. Adjust the seasoning with salt and pepper and serve warm.
Notes
Chef Jenn's Tips
- For an even healthier version, substitute Greek yogurt for the mayonnaise in the dressing.
- Serve the salad warm or chilled.
- Experiment with different types of mustard to find your preferred flavor balance.
- If yellow beans aren't available, you can use green beans.
Nutrition
Serving: 1cup | Calories: 297kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 844mg | Fiber: 5g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 72mg | Calcium: 59mg | Iron: 2mg