Photo: New Potato and Green Been Salad Recipe
Ingredients
- 1 (3-pound) bag new potatoes, quartered
- 1 pound fresh green beans, cut into bite-sized pieces
- 1/3 cup olive oil
- 2 1/2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
Place potatoes and green beans in a serving bowl.
In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.
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By pamabada
Richmond, VA
on January 06, 2013
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I rated this a 4 stars because I had to double the dressing recipe. I did substitute one of the ingredients and that may have been part of the reason that the dressing wasn't enough to cover the entire salad. I used regular potatoes and needed to peel them because the skins were not smooth enough to leave on. Had I used new potatoes and left the skin on the dressing would not have been so readily absorbed. Even so, I don't think the dressing would have been enough in that case. I also used halved cherry tomatoes (lots of them and I took the recipe to a dinner party and people loved it.
By Shea15
Phoenix, AZ
on October 10, 2012
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As with the other reviewers, I also found the initial recipe for the vinegrette a little bland and tart but not sour. I used fresh dill instead of dried and I put about a teaspoon of granulated garlic and onion powder in it. It was still missing a little something so I added a little more salt and about a tablespoon of honey. I am happy with the results. I didnt want to add mayo because I wanted to preserve this as a vinegrette and not anything too heavy. However, will consult with my best friend who is a chef to see how she would improve it before I make it again. Maybe use honey dijon mustard and reduce the amount of olive oil??? Also, because I already added the white wine vinegar, I didn't change it but would agree maybe next time I would use red wine vinegar or rice vinegar.
By Chef #834057
Roswell, GA
on September 08, 2012
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Glad I tasted the dressing before putting it on the potatoes and beans. Off tasting, so I threw it away and remade it with rice wine vinegar and less Dijon mustard. Much better. Also added some finely chopped green onion and celery as well as a half teaspoon of minced garlic from a jar. Interesting change from regular potato salad but not one I will make often. Just happened to have potatoes and beans I needed to use up.
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