Description
A delightful French-style potato and green bean salad that is brimming with flavors from tender baby potatoes, crisp green beans, briny olives, and a tangy Dijon vinaigrette. This vibrant salad is perfect as a side dish or a light meal.
Ingredients
Baby Potatoes:
1 1/2 pounds halved
Green Beans:
8 ounces trimmed
Red Onion:
1/4 cup thinly sliced
Kalamata Olives:
1/4 cup pitted and halved
Capers:
2 tablespoons drained
Hard-Boiled Eggs (optional):
2 quartered
Parsley:
1/4 cup chopped
Extra Virgin Olive Oil:
3 tablespoons
Red Wine Vinegar:
1 tablespoon
Dijon Mustard:
1 tablespoon
Whole Grain Mustard:
1 teaspoon
Honey:
1 teaspoon
Garlic Clove:
1 small minced
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Prepare Potatoes: Boil halved baby potatoes until tender. Drain and cool slightly.
- Blanch Green Beans: Boil green beans until crisp-tender. Shock in ice water and dry.
- Make Vinaigrette: Whisk olive oil, red wine vinegar, Dijon mustard, whole grain mustard, honey, garlic, salt, and pepper.
- Combine Ingredients: Toss potatoes, green beans, red onion, olives, and capers with vinaigrette.
- Finish and Serve: Top with parsley and hard-boiled eggs. Serve warm or at room temperature.
Notes
- For a Niçoise-style twist, add canned tuna or anchovies.
- Flavors meld better after resting for 30 minutes.
- Opt for fingerling or Yukon gold potatoes for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg (without eggs)
