Green Bean and Potato Salad

This week, the market bag includes potatoes and green beans, perfect for a delicious summer salad. We recommend a light vinaigrette for the salad, which you will find in the recipe below. A jar of Le Bon Nosh champagne vinaigrette or pesto sauce also works perfectly and will save time.

Potatoes

Green Beans

Onions

Serves | 4 people

INGREDIENTS

-        1 pound potatoes 

-        1/2 pound green beans, trimmed and cut into 2-inch pieces

-        1/4 cup onion, finely chopped

-        1/4 cup fresh parsley, chopped

-        2 tablespoons fresh dill, chopped (optional)

-        1/4 cup extra-virgin olive oil

-        2 tablespoons champagne or white wine vinegar

-        1 tablespoon Dijon mustard

-        1 clove garlic, minced

-        Salt and pepper to taste

directions

1.      Cook the Potatoes and Green Beans:

-        Fill a large pot with water and add a generous pinch of salt.

-        Add the potatoes to the pot and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just tender when pierced with a fork.

-        Add the green beans to the pot during the last 3-4 minutes of cooking. Cook until the beans are tender-crisp.

-        Drain the potatoes and green beans and transfer them to a large bowl. Let them cool slightly.

2.      Prepare the Dressing:

-        In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper.

3.      Assemble the Salad:

-        Add the chopped onion, parsley, and dill (if using) to the bowl with the potatoes and green beans.

-        Pour the dressing over the vegetables and gently toss to combine, ensuring everything is well-coated with the dressing.

4.      Season and Serve:

-        Taste and adjust the seasoning with more salt and pepper if needed.

-        Serve the salad warm or at room temperature. It can also be chilled in the refrigerator for a couple of hours if you prefer it cold.

Bon appetite. 

Forough & Le Bon Nosh Team