Description
A vibrant salad where creamy potatoes meet crisp green beans, dressed in a tangy vinaigrette, perfect for any occasion.
Ingredients
Scale
- 2 pounds waxy potatoes (like Yukon Gold), cubed
- 1 pound fresh green beans, trimmed
- 1/4 cup Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly before slicing.
- Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath.
- Whisk together mustard, olive oil, vinegar, salt, and pepper in a small bowl.
- Combine sliced potatoes with green beans in a mixing bowl; toss gently.
- Dress the salad with vinaigrette, ensuring everything is well-coated.
- Garnish with fresh herbs and serve chilled or at room temperature.
Notes
For added flavor, let the salad sit in the fridge for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Blanching
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg