Red Potato Salad with Green Beans
Fresh green beans and creamy potatoes with a mustard, oil, and vinegar dressing
Ingredients
- 1 pound Green Beans trimmed
- 2 pounds Red Potato cut into half inch cubes
- 1/2 Sweet Onion sliced into very thin half-moons
- 4 tablespoons Balsamic Vinegar
- 1 tablespoons Dijon Mustard
- 1 clove garlic minced
- 1/4 bunch Parsley leaves chopped or 2 teaspoons dried parsley
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Steam green beans over boiling water until tender, but still crisp, about 5 minutes. Immediately transfer to an ice water bath. Then drain and move to a large bowl
- Boil potatoes until just tender, about 10-15 minutes. Cool and add to beans
- Thinly slice the onion and add to the beans and potatoes.
- In a small bowl, whisk together the vinegar, mustard, garlic, parsley, and olive oil. Gently toss with beans and potatoes and onion.
- Gently toss the dressing with the beans, potatoes, and onion. Serve at room temperature. The flavors will get better if you let the salad sit for 30-60 minutes before serving.
