Description
A fresh and vibrant potato and green bean salad tossed in a light vinaigrette with herbs and a hint of mustard.
Ingredients
Units
Scale
- 1.5 pounds waxy potatoes
- 12 ounces green beans, trimmed
- 1 small red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the potatoes until tender, then drain and let cool slightly.
- Blanch the green beans in boiling water for a few minutes, then drain and cool.
- Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Slice the potatoes and combine with green beans and red onion.
- Toss everything with the dressing until evenly coated.
- Finish with fresh parsley and serve warm or at room temperature.
Notes
- Mix the salad while the potatoes are still warm for better flavor absorption
- Do not overcook the green beans to keep their texture
- Adjust seasoning just before serving
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg