Ingredients
Scale
For the Salad:
- 1 ½ pounds small potatoes (such as baby Yukon Gold or red potatoes): These potatoes hold their shape well when boiled, making them perfect for this salad.
- ½ pound green beans (fresh, trimmed): Green beans add a crunchy, fresh contrast to the soft potatoes.
- 1 medium red onion (thinly sliced): Adds a sharp bite and color to the salad.
- 2 tablespoons fresh parsley (chopped): Adds freshness and a pop of green.
- 2 hard-boiled eggs (optional): Slice for garnish if desired, adding richness to the salad.
For the Dressing:
- 3 tablespoons extra virgin olive oil: The base of the vinaigrette, giving the dressing a smooth texture.
- 2 tablespoons red wine vinegar: Adds acidity and brightness to the salad.
- 1 teaspoon Dijon mustard: For tang and depth of flavor.
- 1 teaspoon honey: To balance out the acidity of the vinegar.
- 1 clove garlic (minced): Provides a hint of savory flavor.
- Salt and pepper (to taste): To season the salad and dressing.
Optional Add-ins and Garnishes:
- Capers (for an extra briny punch).
- Cherry tomatoes (halved, for a burst of color and sweetness).
- Olives (black or green for a Mediterranean twist).
- Grilled chicken or tofu (to make it a more substantial meal).
Instructions
FIRST STEP: BOIL THE POTATOES AND GREEN BEANS
- Boil the Potatoes: Begin by scrubbing the potatoes to remove any dirt. Place them in a large pot of salted water and bring it to a boil. Reduce the heat to medium and cook the potatoes for about 20 minutes or until they are fork-tender. Be careful not to overcook them, as they should hold their shape in the salad.
- Cook the Green Beans: While the potatoes are boiling, prepare the green beans. Trim off the ends and cut them into bite-sized pieces if desired. In another pot, bring salted water to a boil and cook the green beans for about 4-5 minutes until they are tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color.
- Drain and Cool: Once the potatoes are done, drain them and let them cool slightly. Cut them into halves or quarters, depending on their size. Be sure not to peel the potatoes as their skins add texture and flavor to the salad.
SECOND STEP: PREPARE THE DRESSING
- Make the Vinaigrette: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake vigorously to emulsify the dressing until it thickens slightly. Taste and adjust the seasoning with salt and pepper.
- Set Aside: Let the dressing sit for a few minutes while you prepare the remaining ingredients. This allows the flavors to meld and the garlic to infuse the oil.
THIRD STEP: ASSEMBLE THE SALAD
- Combine the Ingredients: In a large mixing bowl, combine the boiled potatoes, cooked green beans, and thinly sliced red onion. Toss gently to mix everything together, being careful not to mash the potatoes.
- Add the Dressing: Pour the vinaigrette over the potato and green bean mixture, and toss again until everything is well-coated. If you’re using any optional add-ins such as capers, tomatoes, or olives, add them at this stage and toss lightly.
- Garnish: If desired, garnish the salad with freshly chopped parsley and sliced hard-boiled eggs for added texture and richness.
FOURTH STEP: CHILL THE SALAD
- Refrigerate: Once the salad is assembled, cover it with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling the salad allows the flavors to develop and gives the potatoes a chance to absorb the vinaigrette.
- Serve: After chilling, give the salad one last gentle toss to redistribute the dressing, and it’s ready to serve.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 12g
- Carbohydrates: 40g
- Protein: 6g