Wednesday, November 30, 2016

Potato and Green Bean Salad

This is quite possibly going to become one of my new favorite summertime side dishes. Potato and Green Bean Salad is easy to make, so delightful to look at, plus so very tasty!


  • 350 grams of green beans, trimmed, cut into pieces
  • 500 grams of very small red potatoes, unpeeled,
  • 2 tablespoons white wine vinegar
  • Zest and juice of 1 large lemon
  • 1 tablespoon mustard
  • 10 ml of extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • Handful of fresh basil leaves, roughly torn or chopped, for garnish

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to a bowl of ice water. Drain; pat dry with paper towels.

In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.

Whisk vinegar, mustard and lemon zest and juice in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper.

Garnish with the basil and serve cold or at room temperature.

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