Description
A bright and simple salad that balances tender potatoes with crisp-tender green beans and a tangy mustard vinaigrette.
Ingredients
Scale
- 1 pound potatoes
- 1/2 pound green beans
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes (whole or halved if large) and boil for about 15–20 minutes, until tender. Drain and let cool.
- While the potatoes cook, bring a second pot of water to a boil. Add the green beans and cook for 3–4 minutes until bright green. Drain and plunge into ice water.
- In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper. Adjust seasoning as needed.
- Cut the cooled potatoes into bite-sized pieces. Add the potatoes and green beans to the bowl with the vinaigrette. Toss gently to coat. Garnish with parsley. Serve warm or at room temperature.
Notes
For variations, add halved cherry tomatoes, crumbled feta, or lemon for brightness. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2.4g
- Sodium: 350mg
- Fat: 13.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3.6g
- Protein: 3g
- Cholesterol: 0mg