Description
This potato green bean salad is made with warm red potatoes, bright green beans, red onion, cherry tomatoes, basil, parsley, and a red wine vinaigrette. The warm potatoes are tossed directly in the vinaigrette so they can absorb the dressing before the tomatoes and basil are added at the end.
Ingredients
For the Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper, to taste
For the Salad
- 3 pounds red potatoes, cut into 1 1/2-inch cubes
- 3/4 pound green beans, stems removed and cut into 3-inch pieces
- 1 cup thinly sliced red onion
- 3/4 pound cherry tomatoes, halved
- 1/4 packed cup basil leaves, hand torn
Instructions
- In a large bowl, whisk together the Dijon mustard, honey, extra virgin olive oil, red wine vinegar, salt, pepper, and parsley until combined.
- Add the sliced red onion to the vinaigrette, mix, and set aside while you cook the potatoes.
- Add the red potatoes to a large pot of salted water and bring to a boil.
- When the potatoes are a few minutes from fork tender, add the green beans to the pot.
- Continue cooking until the green beans are bright green and the potatoes are almost fork tender, about 3 to 5 more minutes.
- Remove the green beans with a slotted spoon and set them aside.
- Drain the potatoes into a colander.
- Add the warm potatoes to the vinaigrette and toss to coat.
- Add the green beans and toss again.
- Taste and adjust with more salt and pepper if needed.
- Let the potatoes and green beans sit in the vinaigrette for at least 10 minutes.
- Add the cherry tomatoes and hand-torn basil on top, then gently mix one more time before serving.
Notes
- Cooking times are approximate. If the potatoes need more time, remove the green beans with a slotted spoon and let the potatoes continue cooking.
- The salad can be eaten right away, but letting it sit for 2 hours or overnight helps the potatoes absorb the vinaigrette.
- If refrigerating overnight, hold back the tomatoes until the day the salad is served so they do not become mushy.
- Store the salad in the fridge for up to 3 days.
- Freezing and reheating instructions are not provided for this recipe.
- Prep Time: 15 mins
- Cook Time: 15 mins