Potato and Green Bean Salad
This fiber-rich salad makes a great side for a piece of grilled chicken or steak. It's always a crowd pleaser and no mayo makes it excellent pot-luck or picnic fare. It's good served warm, at room temperature or chilled. This recipe makes 6-8 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the vinaigrette:
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
1 1/2 pounds baby potatoes, halved
1 pound green beans, stem ends removed
1/2 small red or sweet onion, thinly sliced
2 tablespoons fresh dill or parsley, finely chopped
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
1 1/2 pounds baby potatoes, halved
1 pound green beans, stem ends removed
1/2 small red or sweet onion, thinly sliced
2 tablespoons fresh dill or parsley, finely chopped
Directions
Cook the potatoes: Add potatoes to a large pot, cover with cold water and season the water liberally with salt. Bring to a boil, reduce heat to a simmer and cook until the potatoes are fork-tender, about 10 minutes. The last two minutes of cooking, add the green beans to the pot and stir to submerge the beans into the water. Once the potatoes are cooked and the green beans are tender-crisp, drain and add to a large mixing bowl.
Whisk together all dressing ingredients and pour over the potatoes and beans. Add onions, dill or parsley and toss while the veggies are still warm. Serve immediately or cover and chill for up to 3 days.
Whisk together all dressing ingredients and pour over the potatoes and beans. Add onions, dill or parsley and toss while the veggies are still warm. Serve immediately or cover and chill for up to 3 days.
Looking for inspiration? Try these recipes:
Chicken Gnocchi Soup
Tacos al Pastor
Moroccan Chicken and Pumpkin Stew
