Description
Experience a vibrant blend of tender potatoes and crisp green beans, drizzled with a zesty vinaigrette that transforms any meal into a gourmet delight.
Ingredients
Scale
- 1 lb small potatoes (baby or fingerling)
- 8 oz fresh green beans
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp fresh herbs (parsley or basil), chopped
Instructions
- Cook the Potatoes: Place small potatoes in a large pot filled with salted water. Bring to a boil over medium-high heat until fork-tender, about 15-20 minutes. Drain and cool slightly, then cut into halves or quarters.
- Blanch the Green Beans: In another pot, bring salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and crisp. Drain and plunge into an ice bath to stop cooking.
- Prepare the Dressing: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined. Adjust seasoning as needed.
- Combine Everything: In a large mixing bowl, gently toss together cooled potatoes and blanched green beans. Pour over the dressing and add fresh herbs; mix gently.
- Chill (Optional): Serve immediately or refrigerate for about 30 minutes to enhance flavors.
- Serve & Enjoy: Transfer salad to serving plates or bowls, drizzling with extra olive oil if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added color and flavor, consider including cherry tomatoes or diced bell peppers. - This salad can be served warm or cold, making it versatile for various occasions.