This unconventional potato salad features green beans and is dressed with a light and tangy vinaigrette and is the perfect side dish to lighten up a barbecue and serve with fish, poultry or meat.
Potato Salad with Green Beans and Dijon Vinaigrette
- 12 - 15 fingerling potatoes wash thoroughly - no need to peel
- 3 cups green beans washed with stems removed
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon or stone ground mustard
- salt and pepper to taste
Place potatoes in large saucepan and fill with water until potatoes are covered. Bring to a boil, reduce heat to medium and simmer until potatoes are tender (~ 10 minutes).
Drain, rinse under cold water and refrigerate to cool.
Place green beans in large saucepan and fill with water until beans are covered. Bring to a boil, reduce heat to medium and simmer until beans are somewhat tender and still bright green (do not overcook).
Drain and transfer to large bowl.
In small bowl, combine olive oil, vinegar, and mustard and mix thoroughly.
Slice potatoes into quarters and place in the bowl with the green beans.
Drizzle vinaigrette over the mixture and toss until all potatoes and beans are well coated. Add salt and pepper to taste.