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
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Ingredients
- 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
Instructions
-
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.
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