Description
A refreshing and vibrant potato salad with crisp green beans, dressed in a tangy vinaigrette, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds small potatoes (baby Yukon Gold)
- 1 pound green beans, trimmed
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Boil the Potatoes: In a large pot, fill with salted water and bring it to a boil. Add the whole small potatoes, cooking for about 15-20 minutes until tender but not falling apart. Drain and cool slightly.
- Cut the Potatoes: Once cool, cut the potatoes into bite-sized pieces.
- Prepare the Green Beans: In another pot, bring salted water to a boil. Blanch the green beans for about 3-4 minutes. Drain and plunge in ice water.
- Make the Dressing: In a large mixing bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper until creamy.
- Combine the Salad: Add cooled potatoes and green beans to the dressing, gently toss.
- Garnish and Serve: Sprinkle with fresh herbs and serve immediately or allow to sit for flavors to develop.
Notes
Excellent make-ahead dish; flavors improve the next day. Avoid overcooking potatoes and underblanching green beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato salad, green beans, summer salad, side dish, vegetarian recipe