French-Style Potato and Green Bean Salad
Ingredients
- 2 lbs baby potatoes
- 1 lb fresh green beans
- 1 large shallot finely chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Prep the potatoes: Wash and halve the baby potatoes. Place them in a large pot of salted water, bring to a boil, and cook for about 15 minutes or until fork-tender. Drain well.
- Blanch the green beans: In a separate pot, boil water and add the trimmed green beans. Cook for 2–3 minutes until just tender but still crisp. Transfer immediately to an ice bath to stop cooking and preserve their vibrant color.
- Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and optional Dijon mustard or lemon juice.
- Assemble the salad: In a large bowl, combine warm potatoes, blanched green beans, and chopped shallots. Pour the vinaigrette over the top and gently toss to coat evenly.
- Serve and enjoy: Let the salad sit for 10–15 minutes to allow flavors to meld. Serve at room temperature for the best taste.
Notes
- Don’t overcook: Potatoes should be tender but not mushy; green beans should remain crisp.
- Use an ice bath: This keeps the beans bright and stops further cooking.
- Season generously: Taste and adjust the vinaigrette with salt, pepper, or a splash of lemon juice as needed.
- Add herbs: Fresh parsley, tarragon, or dill can brighten the salad beautifully.