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In my kitchen I love whipping up dishes with a story behind them and my green bean potato salad fits the bill perfectly. It's something I cook with real care, blending the soft potatoes with crisp green beans and bright tomatoes. My homemade dressing brings all these summer flavors together beautifully.
A vibrant salad that captures summer
What I really love about this dish is how refreshing and hearty it feels. The potatoes just melt when you bite them while the green beans give you that happy crunch. Those small tomatoes burst with taste and my champagne vinegar and Dijon mustard dressing ties everything together nicely. I usually serve it warm or cold depending on my mood and the weather.
The key players in my dish
- Green beans: 3/4 lb, trimmed for that garden-fresh crunch.
- Baby red potatoes: 1 lb, washed for their soft texture and pretty color.
- Cherry tomatoes: 1 cup, cut in half, adding juicy sweetness.
- Basil: 2 tbsp, chopped for that fresh herby flavor.
- Green onions: 2, thinly sliced, giving a mild crunch.
- Parsley: 1/4 cup, chopped for an extra touch of freshness.
- Extra virgin olive oil: 1/3 cup, creating a rich dressing base.
- Champagne vinegar: 2 tbsp, for that gentle, classy tang.
- Kosher salt: 1/4 tsp, to bring out all the flavors.
- Dijon mustard: 1/2 tbsp, adding a slight kick.
- Salt and pepper: To your liking, for final seasoning touches.
My approach to a knockout salad
- Getting beans just right
- I start by dunking my green beans in boiling water for just 30 seconds. Then straight into ice water to lock in that gorgeous green color and crunch.
- Perfectly tender potatoes
- I cook my potatoes gently for about 15 minutes until they're just soft enough for a knife to slide through easily.
- My go-to dressing
- In a small jar I shake up my olive oil champagne vinegar salt and Dijon mustard until everything's nicely blended together.
- Putting it all together
- I toss everything into my favorite salad bowl. I drizzle my dressing over top mix it all gently and let the magic happen.
My tips for making it special
I often play around with my dressing flavors adding more mustard or vinegar when the mood strikes. Sometimes I throw in capers olives or feta cheese for a fun twist. My main trick is watching the veggies like a hawk while they cook so they keep their perfect texture.
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Tasty serving suggestions
I love eating this salad alongside grilled chicken or a nice fish fillet for a complete meal. On vegetarian days I pair it with crusty bread or a veggie quiche. It's also wonderful as a starter when friends come over for dinner.
Frequently Asked Questions
- → Why blanch the green beans?
- Blanching keeps them crisp and bright green. It holds their texture and makes them easier to eat.
- → Can I make this salad in advance?
- Yes, prep it up to a day ahead. Just keep the dressing separate and toss it in before serving to keep it fresh.
- → What type of potatoes work best?
- Go for firm potatoes that hold their shape after cooking, like red or new potatoes.
- → Can I swap out champagne vinegar?
- Definitely! Use white wine vinegar or white balsamic instead. The flavor will be slightly different but still tasty.
- → How do I know when the potatoes are ready?
- Stick a fork in—they should be tender with just a bit of firmness. They shouldn't fall apart.