Description
A refreshing French-style potato and green bean salad featuring tender baby potatoes and crisp green beans tossed in a tangy Dijon mustard vinaigrette, garnished with fresh herbs and capers. Perfect as a light side dish or picnic salad that’s gluten-free and vegetarian.
Ingredients
Main Ingredients
- 1 ½ pounds baby potatoes (halved or quartered)
- 8 ounces green beans (trimmed)
- ¼ cup finely chopped red onion
- 2 tablespoons capers (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
Dressing
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small garlic clove (minced)
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the halved or quartered baby potatoes and cook for 10–12 minutes until they are just fork-tender.
- Add Green Beans: In the last 2–3 minutes of potato cooking, add the trimmed green beans to the boiling water to blanch them.
- Drain and Cool: Drain the potatoes and green beans and immediately rinse under cold water to stop the cooking process. Pat them dry and transfer to a large mixing bowl.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, salt, black pepper, and minced garlic until the dressing is emulsified and smooth.
- Combine Salad: Add the finely chopped red onion, optional capers, chopped fresh parsley, and dill to the bowl with the potatoes and green beans.
- Toss with Dressing: Pour the dressing over the salad ingredients and gently toss everything together until evenly coated.
- Rest and Serve: Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve at room temperature or chilled as desired.
Notes
- This salad is ideal for picnics and potlucks because it contains no mayonnaise, keeping it light and fresh.
- You can substitute white wine vinegar or champagne vinegar for the red wine vinegar to vary the flavor profile.
- For added protein, consider adding sliced hard-boiled eggs or flaked tuna to the salad.
