Description
A delightful and vibrant French salad combining tender baby potatoes and crisp green beans with a tangy mustard vinaigrette.
Ingredients
Scale
- 2 pounds baby potatoes, preferably Yukon Gold
- 1 cup green beans, trimmed and halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Boil the potatoes: Start by placing the baby potatoes in a large pot of salted boiling water. Cook until they are tender, about 15-20 minutes. Once done, drain and let them cool slightly. Cut them into halves or quarters, depending on your preference.
- Blanch the green beans: In the same pot, bring the water back to a boil. Add the trimmed green beans and blanch them for just 3-4 minutes, ensuring they turn tender-crisp. Transfer them immediately to an ice bath to preserve their stunning green color and crunch.
- Combine the ingredients: In a large mixing bowl, group the cooled potatoes, green beans, chopped red onion, and parsley.
- Prepare the dressing: In a separate small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, salt, and pepper until emulsified.
- Dress the salad: Pour the dressing over your potato and green bean mix. Gently toss everything together until each bite is coated in the luscious dressing.
- Taste and adjust: Give your salad a taste and adjust the seasoning as needed. You want it to be perfectly balanced for maximum enjoyment.
- Serve it up: You can serve this warm, or let it chill in the refrigerator for a refreshing cold treat later.
Notes
This salad thrives when made in advance. The flavors deepen overnight in the fridge, making it perfect for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg