Green Crispy Potato Salad Bursting with Crunch
A fresh and crunchy potato salad with green vegetables and a tangy dressing. No bacon or ham.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium potatoes, cubed
- 1 cup green beans, trimmed and halved
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 10 to 12 minutes. Drain and let cool.
- Bring a separate pot of water to a boil. Add green beans and cook for 2 minutes. Drain and rinse under cold water.
- In a large bowl, combine cooled potatoes, green beans, peas, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper. Pour over the salad and toss gently.
- Refrigerate for at least 30 minutes before serving. Serve cold.
Notes
- For extra crunch, add chopped celery or cucumber.
- Adjust lemon juice and mustard to your taste.
- This salad keeps well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 220
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Find it online: https://www.recipekitchenhub.com/green-crispy-potato-salad/