Description
A vibrant and delicious French Potato Salad with tender potatoes and crisp green beans, dressed in a tangy mustard vinaigrette.
Ingredients
Scale
- 2 pounds baby potatoes
- 8 ounces green beans
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes: Fill a large pot with salted water, bring to a gentle boil, add potatoes, and cook until fork-tender (15-20 minutes). Drain and cool slightly.
- Blanch the green beans: Trim the ends and blanch in boiling water for 3-4 minutes, then transfer to ice water.
- Prepare the dressing: Whisk together Dijon mustard, olive oil, and red wine vinegar. Season with salt and pepper to taste.
- Combine the ingredients: Cut cooled potatoes into bite-sized pieces, add to the bowl with dressing, and gently toss in green beans and herbs.
- Serve and enjoy: Refrigerate for up to an hour for enhanced flavors, serve cool or at room temperature.
Notes
For best flavor, let the salad chill before serving. Can be customized with additional veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg