Description
A light, refreshing salad featuring tender potatoes and crisp green beans tossed in a bright mustard vinaigrette with fresh herbs.
Ingredients
Scale
- 2 pounds small waxy potatoes, scrubbed
- 1 pound fresh green beans, trimmed
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- 1. Boil salted water and cook potatoes 15-20 minutes until fork-tender.
- 2. Prepare ice water bath and bring second pot of water to boil.
- 3. Remove potatoes and set aside to cool slightly.
- 4. Blanch green beans 3-4 minutes, transfer to ice bath immediately.
- 5. Cut cooled potatoes into bite-sized pieces, keeping skins on.
- 6. Drain and dry green beans, cut diagonally into 1-inch pieces.
- 7. Whisk vinegar and mustard, gradually add olive oil while whisking.
- 8. Add shallots, garlic, salt, pepper, and thyme to dressing. Let sit 10 minutes.
- 9. Toss warm potatoes with half the vinaigrette.
- 10. Add green beans and remaining dressing, toss gently.
- 11. Fold in fresh herbs, reserving some for garnish.
- 12. Let rest 30 minutes at room temperature before serving.
Notes
Store covered in refrigerator up to 3 days. Bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g