Potato and Green Bean Salad
Description
A delicious and simple potato green bean salad full of French flavors! Fresh dill, Dijon, castelvetrano olives, and loads of fresh herbs make this a fresh and flavorful take on a potato salad.
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Ingredients
- 1 pound baby gold or red potatoes
- 8 ounces green beans, cut into 1½-inch pieces
- ½ cup Dill Vinaigrette
- ½ cup castelvetrano olives, halved
- 1 tablespoons chopped chives, parsley or tarragon
- ½ teaspoon minced garlic
- Salt and black pepper to taste
Instructions
- Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil then season with 1 teaspoon salt; reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes.
- Using a spider or slotted spoon, transfer potatoes to a bowl and set aside to cool slightly.
- Add green beans to boiling water and cook until crisp-tender, about 3 minutes. Meanwhile, prepare an ice water bath.
- Using a spider or slotted spoon, transfer green beans to ice water bath and cool completely. Drain and spin dry.
- In a large mixing bowl, whisk up the Dill Vinaigrette. Cut or tear the slightly warm cooked potatoes in half and add to the vinaigrette; toss to coat.
- Add green beans, olives, herb (chives, parsley or tarragon) and garlic; toss to combine. Season to taste with salt and pepper.
Notes
This green bean and potato salad will last up to 5 days in the refrigerator. I do not recommend freezing this salad.
Any of the components can be made ahead of time! Cook the potatoes off, blanch the green beans, and make the dill vinaigrette up to 1 day in advance.
Nutrition
Serving: 3/4 cupCalories: 123kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 0.5gSodium: 275mgFiber: 2gSugar: 2g
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