Potato Bean Salad (Print Version)
# Ingredients:
01 -
12 ounces of green beans, trimmed.
02 -
1 pound of small red potatoes, washed.
03 -
1 cup of cherry tomatoes, halved.
04 -
2 tablespoons of chopped parsley.
05 -
2 green onions, sliced thinly (both white and light green parts).
06 -
1/4 cup of fresh basil, finely chopped.
07 -
1/3 cup of extra-virgin olive oil.
08 -
2 tablespoons of champagne vinegar.
09 -
1/4 teaspoon of kosher salt.
10 -
Half a tablespoon of Dijon mustard.
11 -
Salt and pepper, to taste.
# Instructions:
01 -
Boil a large pot of water. Have a bowl of ice water ready nearby to chill the green beans.
02 -
Toss the green beans into the boiling water for 30 seconds to blanch them. Take them out and immediately put them in ice water to cool down. Drain and pat dry after cooling.
03 -
Place the potatoes into the same boiling water. Cook for about 15 minutes until they're tender enough to pierce easily with a fork. Drain the water and let them cool. Slice them in half before using.
04 -
In a small jar, combine olive oil, champagne vinegar, kosher salt, and Dijon mustard. Close the lid tightly and shake well to mix everything together.
05 -
In a big mixing bowl, toss together the green beans, potatoes, tomatoes, and chopped herbs. Sprinkle with salt and pepper to taste. Pour the dressing over the mix and combine carefully.
# Notes:
01 -
You can enjoy this salad warm or chilled.
02 -
Prep the vegetables ahead of time and mix everything before serving.