Red Potato & Green Bean Salad
I especially like this potato salad recipe because it’s very picnic/outdoor friendly as the dressing is a vinaigrette rather than mayo-based. Start to finish, this recipe takes only about half and hour.
Ingredients
- 2 lbs small red potatoes (size “C”)
- 1 lb green beans, trimmed
- 1 lb grape or cherry tomatoes, halved
- 1/4 cup loosely packed flat leaf parsley or cilantro, shopped (optional)
- salt & pepper, to taste
Vinaigrette Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tablespoons white wine vinegar
- 2 teaspoons stone-ground or dijon mustard
Directions
Boil potatoes over medium heat until fork tender. While potatoes are boiling, whisk together the vinaigrette ingredients. Remove the potatoes to a clean towel using a slotted spoon or spider; return the water to a rolling boil.
Add green beans to boiling water, and boil gently for 3-4 minutes, until crisp-tender. Drain. Toss the hot green beans with the vinaigrette in a large serving bowl, and then set aside.
Cut the potatoes into quarters when they are cool enough to handle. Toss the warm potatoes, tomatoes and parsley/cilantro (if using) with the green beans. Season to taste with salt and pepper.
Serve warm or cover and chill.
This recipe serves 6-8 people.
