A refreshing French-style salad featuring tender baby potatoes and crisp green beans, dressed in a tangy vinaigrette.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Salad
Method:Boiling and Mixing
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
2 cups baby potatoes, halved
1 cup green beans, trimmed and cut into 2-inch pieces
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15 minutes, or until tender. Drain and let cool slightly.
In the same pot, bring more salted water to a boil. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again after a few minutes.
In a large mixing bowl, combine the cooled potatoes, green beans, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing over the potato and green bean mixture. Toss gently to combine and coat all ingredients evenly.
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld. Serve warm or at room temperature.
Notes
For added flavor, consider adding crumbled feta cheese or toasted nuts like walnuts or almonds.
You can substitute the red wine vinegar with apple cider vinegar for a different tangy taste.