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Friends, this isn’t your average potato salad! It has depth with soft, fluffy potatoes, crunchy blanched green beans, punchy kalamata olives, fresh parsley, and a zippy, French-inspired mustard vinaigrette.
It’s a super satisfying side perfect for your next gathering or an easy weekend lunch when you include the optional eggs! Bonus? Just 9 ingredients required. Let us show you how!
This French-inspired green bean potato salad begins with cooking baby red potatoes in salted water to infuse them with flavor. Once the potatoes are almost tender, fresh green beans join in for the last 2-3 minutes.
Both then go into an ice bath, which keeps the green beans bright green and crisp.
Then it’s on to the zippy, mustard vinaigrette made by combining olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
The remaining ingredients include chopped kalamata olives for saltiness and fresh parsley (or dill) for an herby element. Drizzle with dressing and it’s ready to enjoy! It gets even better with time, as the dressing soaks into the potatoes and green beans.
We hope you LOVE this green bean potato salad! It’s:
Fresh
Bright
Savory
Herby
Satisfying
& SO gorgeous!
It’s the perfect side for picnics, Easter celebrations, or to bring on spring! Or when served with the optional jammy eggs, it makes a satisfying, standalone meal. It would also pair well with our Easy Pizza Burgers, Crispy Skin Salmon, or Easy Baked Cod with Spring Vegetables.
More Vibrant Spring Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (side servings)
POTATOES & GREEN BEANS
- 1 pound baby red potatoes, scrubbed and halved (or quartered if large // ~1 inch pieces)
- 1 tsp sea salt
- 12 oz. green beans, trimmed and cut into thirds
DRESSING
- 3 Tbsp olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard (or whole grain mustard)
- 1/2 tsp each sea salt and black pepper
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POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.
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Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.
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EGGS (OPTIONAL): While the potatoes are cooking, make the optional jammy eggs using this recipe. Once peeled, quarter them and set aside.
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DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.
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In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.
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Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.
*Nutrition information is a rough estimate calculated without eggs and with only 1/4 tsp salt for boiling since not all of it gets absorbed.
Serving: 1 side serving (without eggs) Calories: 221 Carbohydrates: 26.2 g Protein: 4 g Fat: 12.3 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 608 mg Potassium: 733 mg Fiber: 4.5 g Sugar: 4.5 g Vitamin A: 160 IU Vitamin C: 28 mg Calcium: 53 mg Iron: 2.1 mg
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