Potato green bean salad is a refreshing twist on the typical mayonnaise-based potato salads. Featuring fresh green beans, potatoes, and a mustard vinaigrette, this green bean potato salad is as perfect for a weeknight dinner as it is for a picnic or potluck.
Ingredients:
- 1-1/2 pounds new potatoes, peeled and cut into 1-inch pieces
- 1 pound fresh green beans, washed and trimmed
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. minced garlic
- 3/4 tsp. kosher salt
- 3/4 tsp. freshly-ground black pepper
- 1/3 cup olive oil
Preparation:
- Place potatoes in a large saucepan. Cover with water and bring to a boil, uncovered.
- Let boil 5 minutes, then add green beans. Cook another 5-10 minutes until potatoes are fork tender. (Test at 5 minutes by piercing a potato with a fork. If it is soft, but not falling apart, the potatoes are done.)
- Drain.
- In a serving bowl, whisk together the balsamic vinegar, mustard, garlic, salt, pepper and olive oil. Add potatoes and green beans. Toss well.
Serve warm
