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I like to whip up dishes in my kitchen that tell a story, and my green bean potato salad does just that. I carefully craft this dish with all my heart, blending the soft potatoes with crisp green beans and bright tomatoes. My homemade dressing ties all these summer flavors together beautifully.
A refreshing summer-inspired salad
What I really love about this dish is how light yet filling it is. The potatoes just melt when you eat them while the green beans give that fun crunch. Those little tomatoes burst with flavor, and my champagne vinegar and Dijon mustard dressing brings everything together so nicely. I usually serve it warm or cold depending on my mood and the weather.
The main ingredients you'll need
- Green beans: 3/4 lb, trimmed for that fresh, vibrant crunch.
- Baby red potatoes: 1 lb, washed for their soft texture and pretty color.
- Cherry tomatoes: 1 cup, cut in half, adding a sweet and juicy kick.
- Basil: 2 tbsp, chopped for that fresh herby flavor.
- Green onions: 2, thinly sliced, adding a mild crunch.
- Parsley: 1/4 cup, chopped for an extra touch of freshness.
- Extra virgin olive oil: 1/3 cup, creating a rich dressing base.
- Champagne vinegar: 2 tbsp, for a gentle, fancy tartness.
- Kosher salt: 1/4 tsp, to enhance all flavors.
- Dijon mustard: 1/2 tbsp, for a slight tangy kick.
- Salt and pepper: Add to your liking, to adjust the seasoning.
My approach to a flawless salad
- Getting that perfect bean crunch
- I start by quickly dunking my green beans in boiling water for just 30 seconds. Then they go straight into ice water to keep their bright green color and crispness.
- Making potatoes perfectly tender
- I cook my potatoes carefully for about 15 minutes until they're soft enough for a knife to slide right through.
- Mixing up my special dressing
- In a small jar I shake together my olive oil, champagne vinegar, salt and Dijon mustard until everything's nicely mixed up.
- Putting it all together
- I toss everything in my favorite serving bowl. I pour over my dressing, gently mix it all up, and let the magic happen.
Tips for the best results
I often play around with my dressing flavors, sometimes adding more mustard or vinegar just for fun. I'll throw in capers, olives, or feta cheese when I'm feeling creative. My big tip is to watch those veggies like a hawk while they're cooking so they come out with just the right texture.
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Tasty serving suggestions
This salad goes great with grilled chicken or a nice fish fillet for a complete meal. On my veggie days, I'll have it with crusty bread or a veggie quiche. It's also wonderful as a starter when friends come over for dinner.
Frequently Asked Questions
- → Why blanch green beans?
- Blanching keeps the beans bright green and crisp, holding their texture while making them easier to digest.
- → Can I make this salad ahead of time?
- Sure, prep it a day before. Just store the dressing separately and toss it in when you're ready to serve.
- → What kind of potatoes should I use?
- Go for firm varieties like red potatoes or new potatoes. They won't fall apart after cooking.
- → Can I swap out champagne vinegar?
- Absolutely, white wine vinegar or white balsamic work as great alternatives with just a slightly different taste.
- → How do I know when potatoes are done?
- Poke them with a fork—it should slide in easily, but the potatoes should still feel slightly firm and not mushy.