Potato and Green Bean Salad with Dijon Vinaigrette
A dear friend shared this out of the ordinary potato salad with mustard vinaigrette with me eons ago, and I’ve been preparing it ever since. It’s best made with fresh green beans, though I’ve used frozen in a pinch.
Perfect for picnics or barbecues as the lack of mayonnaise prevents the paranoia when it sits out for more than a half-hour. I love walking out the back door to my herb garden to snip off enough basil for the recipe, one of the many joys of summer. Dried will just not do in this recipe.
Investing in a good bottle of aged balsamic vinegar will also make a huge difference in the results. This Potato and Green Bean Salad with Dijon Vinaigrette is definitely a keeper.
Tips for Making Potato Salad:
Make sure you cook your potatoes in well-salted water. This will ensure the potatoes are not bland and can’t be replicated by salting after cooking.
When making potato salad, add the vinegar (or vinaigrette) to the potatoes while still warm. It makes a world of difference, even in a mayonnaise-based version.
If you don’t like the taste of raw onions, you can soak the chopped onions in either ice water or vinegar with a few pinches of sugar to remove some of the bite! Even just for 15 minutes will lessen the sharpness.
More Picnic Salads You’ll Love:
- Mediterranean Bean Salad from The View from Great Island
- Classic Cole Slaw with Buttermilk Dressing
- Broccoli Salad with Bacon
- Easy Spinach Salad
- Greek Farro Salad
- Spicy Mexican Corn Salad
- Marinated Vegetable Salad
- Salad Recipes
- 1 1/2 pounds new potatoes
- 3/4 cup fresh green beans, trimmed and snapped in half
- 1 small red onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup good quality balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 cloves of garlic, minced
- 1 dash Worcestershire sauce
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh basil
- Place potatoes in a pot with well salted water. Cook till tender, drain and allow to cool slightly. Steam green beans until just tender, rinse in cold water to stop cooking process.
- Cut potatoes in half and place in a bowl. Add beans and onions.
- Make the dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic, and Worcestershire. Continue whisking while slowly adding olive oil. Add dressing to potato mixture and sprinkle with basil. Toss gently to combine. Serve at room temperature.
Recipe adapted from Bon Appetit
Amount Per Serving: Calories: 217 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 380mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 3g
We are moving our youngest to college today for the start of his freshman year, such a bittersweet time as a mom. He’s extremely excited to start the next chapter of his life, so I’ll try not to sniffle too much. Since Tom moved out this summer, the house will be down to me, the picky daughter and the finicky hubby, so either I will get wider being the only one eating certain desserts or you will see a plethora of chocolate chip cookies (Bill’s favorite) and cheesecake (Katie’s favorite) recipes. Stay tuned…