An easy side dish, this tangy green bean and potato salad is a delicious change from the standard potato salad fare. It is wonderful served alongside barbecue or grilled meats but also makes a great light lunch.
2 pounds small new potatoes
1 teaspoon salt
1 pound string green beans, snipped and trimmed
3 tablespoons finely minced sweet onion
½ cup fresh microgreens, more for garnish
For the vinaigrette:
4 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 clove garlic, minced
½ cup minced fresh parsley
¼ cup minced fresh dill
½ teaspoon kosher salt
½ teaspoon black pepper
Place the pot over high heat and bring to a full rolling boil. Reduce the heat and simmer the potatoes until a knife can easily pierce the potato.
Meanwhile, bring another large pot of water to a full boil.
Toss the green beans into the boiling water and blanch for about 2 minutes until they are bright green and still crisp.
Place a colander into the sink. Drain the green beans into the colander and immediately run cold water over the beans to stop the cooking process. Set aside to drain.
When the potatoes are tender, drain, and pat dry with paper towels.
When the potatoes are cool enough to handle, but still very warm, slice them in half or quarters and place in a large bowl.
Add the green beans, sweet onions, and microgreens.
Pour about half of the dressing over the vegetables in the bowl. Toss to combine. Cover tightly and chill for at least an hour.
Just before serving, pour the remaining dressing over the salad. Toss well and serve cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Steam
- Cuisine: French
Keywords: tangy green bean and potato salad, potato salad recipes, easy side dish, easy side dish recipes, green bean recipes, summer side dishes, summer side dish recipes