Green Beans And Potato Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds tiny new potatoes, scrubbed but not peeled
- 1pound young green beans or haricots verts (French green beans), washed and trimmed
- 3tablespoons extra virgin olive oil
- ¼cup white wine vinegar
- 2tablespoons lemon juice
- 2teaspoons Dijon mustard
- 4teaspoons chopped fresh thyme
- ½cup finely chopped red onion
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
158 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
- Step 2
In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
- Step 3
To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.
Private Notes
Comments
I didn’t care for this recipe. I made it exactly as described and found it to be way too sour.
I found this too sour
Very delicious, but it was a tad too vinegary for my taste. Maybe next time I'll try a different type of vinegar.