Warm Potato & Green Bean Salad
A beautiful combination of comforting potatoes and the crispness of tender green beans mixed together with a tangy vinaigrette. It's super delicious when it's served warm! Self-control is key with this salad side dish. I couldn't stop eating it and I 100% guarantee you won't either!
Ingredients
- 1 ½ lbs small red potatoes halved or quartered (depending on size)
- 1 lb fresh green beans trimmed, cut into 1 1/2 inch lengths
- ¼ cup red wine vinegar
- 2 tsp creamy dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 garlic clove minced or grated
- Salt & pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Bring a pot of water to a boil with salt over medium-high heat. Add the potatoes and cook for about 5-7 minutes, then add in the green beans. Cook until the potatoes are fork-tender, and the green beans are crisp-tender (you can stick a fork in with little to no resistance and it still has a bite when eating), about 5-7 minutes more.
- Remove from the heat. Drain, then return it to the pot. Let it stand and cool for about 15 minutes until just warm but not piping hot.
- Whisk together the red wine vinegar, dijon mustard, lemon juice, garlic, salt, and pepper. Slowly pour in the olive oil while whisking vigorously until thoroughly combined so it doesn't separate.
- Pour the dressing into the potato and green beans. Toss to combine completely.
Notes
Storage: This can be kept in the fridge for up to 5 days. It's best served the day of or the next day. Just be sure to keep it warm!
Variations:
- Mix with some fresh chives or parsley.
- Top with cooked bacon bits.
- Mix in with diced raw red onion or sautéed yellow onions.
- Replace the red wine vinegar with balsamic to make it sweeter.