Red Potato Salad with Green Beans
Fresh green beans and creamy potatoes with a mustard, oil, and vinegar dressing
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 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
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.