Description
This French-style Potato and Green Bean Salad is a refreshing and flavorful dish perfect for summer gatherings. Tender baby potatoes and crisp green beans are tossed in a tangy Dijon dressing, creating a delicious side dish that pairs well with grilled meats or as a light lunch option.
Ingredients
Scale
Potato Salad:
- 1 1/2 pounds baby potatoes, halved
- 8 ounces green beans, trimmed
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Boil potatoes in salted water for 12-15 minutes until tender. Drain and cool slightly.
- Cook Green Beans: Boil green beans for 3 minutes, then transfer to an ice bath.
- Make Dressing: Whisk olive oil, Dijon mustard, vinegar, honey, garlic, salt, and pepper.
- Combine Ingredients: In a bowl, mix potatoes, green beans, onion, parsley, and capers.
- Add Dressing: Pour dressing over salad and toss gently to coat.
- Serve: Adjust seasoning and serve chilled or at room temperature.
Notes
- You can add hard-boiled eggs or canned tuna for a heartier salad.
- Try using grainy mustard for added texture.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
