Description
Garden potato and green bean salad celebrates summer’s crisp produce with Mediterranean charm. Fresh herbs and tangy vinaigrette create a light, elegant side dish perfect for picnics and potlucks.
Ingredients
Scale
Main Protein and Vegetables:
- 2 pounds new potatoes
- 1 pound green beans
Side Ingredients:
- ¼ cup fresh parsley
- 2 tablespoons fresh chives
Dressing Ingredients:
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Thoroughly wash green beans and potatoes under cold running water, removing any dirt or debris.
- Cut potatoes into uniform, bite-sized cubes to ensure even cooking and consistent texture.
- Place potato cubes in a large pot of salted water, bringing the liquid to a gentle boil over medium-high heat.
- Cook potatoes until they reach a tender consistency, approximately 8-10 minutes, testing with a fork for doneness.
- While potatoes are cooking, trim the ends of green beans and slice them diagonally into elegant, slender pieces.
- Drain potatoes in a colander and spread them on a wide, flat surface to cool and prevent further cooking.
- Fill the same pot with fresh water and bring to a rolling boil, then add green beans and blanch for 2-3 minutes until they become vibrant and crisp.
- Immediately transfer green beans to an ice water bath to halt the cooking process and preserve their bright color and crispness.
- Finely mince shallots and chop fresh herbs, creating a fragrant and flavorful base for the dressing.
- Whisk together olive oil, mustard, vinegar, salt, and pepper in a separate bowl until the mixture emulsifies and becomes smooth.
- Gently combine cooled potatoes, blanched green beans, and prepared herbs in a large serving bowl.
- Pour the whisked dressing over the vegetables, tossing delicately to ensure even coating and distribution of flavors.
- Allow the salad to rest for 10-15 minutes, enabling the ingredients to marinate and develop a harmonious taste profile.
- Garnish with additional fresh herbs and serve at room temperature for optimal flavor and texture.
Notes
- Blanch green beans quickly to maintain their vibrant color and crisp texture, ensuring they don’t become mushy or lose nutritional value.
- Refrigerate the salad for at least an hour before serving to allow flavors to meld and intensify, creating a more harmonious taste profile.
- Experiment with herb variations like fresh dill or tarragon to personalize the dish and add unexpected depth to the classic potato and green bean combination.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg