Description
A vibrant and creamy potato salad featuring tender baby potatoes and crisp green beans, all drizzled with a tangy dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup green beans, trimmed and halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Boil the potatoes: Fill a large pot with salted water and bring it to a rolling boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and cool slightly before slicing.
- Blanch the green beans: Reuse the same pot of boiling water. Add green beans and blanch for 3-4 minutes until bright green and crisp-tender. Transfer to an ice bath.
- Combine the ingredients: In a large bowl, gently combine the cooled potatoes, green beans, red onion, and parsley.
- Prepare the dressing: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper until emulsified.
- Dress the salad: Pour dressing over the vegetables and gently fold together.
- Taste and adjust: Toss gently and season with more salt or pepper if needed.
- Serve warm or chilled: Enjoy immediately or chill for a refreshing side.
Notes
This salad tastes even better over time; prepare a day in advance for a richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg