Green Bean Potato Party Salad with Dijon Dressing - Goodness Me!

Green Bean Potato Party Salad with Dijon Dressing

by Katie Mitton June 14, 2016

Green Bean Potato Party Salad with Dijon Dressing

When it comes to bringing a salad for a dinner or gathering, many people go to a potato salad. Many conventional recipes are mostly potatoes, though, and the dressing is chock-full of mayonnaise or vegetable oils. This doesn't make for a very healthy "salad" at all.

We've revamped the potato salad to be worthy of its salad name! First of all, it has 7 different vegetables in it--not just potatoes--to make it a potato party salad. And the dressing is made with real ingredients like olive oil, garlic, and Dijon mustard--no calorie-laden mayonnaise required. One unique ingredient we've included is artichokes. They are a good source of fibre, folate, vitamins C and K, and are ranked number 7 on the list of the top 20 antioxidant-rich foods. Their antioxidants will help fight free radical damage, which contributes to inflammation, aging, and more--so the artichokes in this salad are doing a heck of a lot more than just adding flavour!

The flavour of this salad is outstanding and fresh, especially with the addition of delicious green beans, making it a crowd-pleaser for everyone. It's gluten free, vegan, and dairy free--which is not something all potato salads can claim! Try making this healthier version and let us know what you think!

 Green Bean Potato Party Salad with Dijon Dressing

 1lb baby potatoes, cooked
 2 cups green beans, cooked
 1/3 cup green onion, finely chopped
 1/2 cup Italian parsley, finely chopped
 1 cup celery, finely chopped
 1 cup cherry tomatoes, cut in half (or quarters)
 1 cup artichoke hearts, cut in quarters


 1/4 cup red wine vinegar
 1/2 tsp Herbamare
 1 tsp garlic, finely chopped
 1 Tbsp Dijon mustard
 3/4 cup extra virgin olive oil

 Chop the potatoes in half, and the green beans into 
 thirds. Place all salad ingredients in a large bowl and
 toss slightly. Combine dressing ingredients in a
 blender, blend, and toss the salad with the dressing.
 Season with freshly ground black pepper to taste.

Katie Mitton
Katie Mitton


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