Description
A refreshing and flavorful French potato salad with green beans, perfect for any occasion.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and halved or quartered
- 1 tablespoon kosher salt or to taste
- ½ pound fresh green beans, trimmed and cut into thirds
- ½ cup red onion, thinly sliced
- ¼ cup chopped fresh parsley
- 3 tablespoons white wine vinegar
- 3 tablespoons Dijon mustard
- 1 teaspoon granulated sugar or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 3 tablespoons olive oil
Instructions
- Place the sliced potatoes in a large pot or Dutch oven and cover with cold water by at least 1-2 inches.
- Add the kosher salt to the water and bring to a boil over high heat.
- Reduce the heat to medium low and cook until the potatoes are fork tender, about 12-15 minutes.
- Once the potatoes are tender, use a slotted spoon to remove them from the pot and set them aside in a colander.
- Bring the water that you cooked the potatoes in back up to a rolling boil.
- Make an ice bath in a large bowl with ice cubes and water; set aside.
- Add the green beans to the boiling water and cook for 2-3 minutes, or until crisp-tender.
- Transfer the green beans to the ice bath to stop the cooking process and lock in their color. Drain thoroughly once cooled.
- In a medium bowl, add all vinaigrette ingredients except the olive oil and whisk to combine.
- Drizzle in the olive oil slowly while whisking continuously to create an emulsified dressing.
- Place the potatoes in a large serving bowl and pour about ¾ of the vinaigrette over them. Toss to coat, allowing the potatoes to absorb the dressing.
- Add the green beans, red onion, and parsley, drizzle with the remaining vinaigrette, and toss well to combine.
- Taste and adjust seasoning with more salt, pepper, etc. if desired.
- Serve immediately, at room temperature, or chilled, allowing it to come to room temperature for best flavor.
Notes
- For a milder flavor, soak red onion in cold water for 10 minutes before using.
- Use flat-leaf parsley for a better flavor profile.
- Chilling the salad improves flavor; let it sit at room temperature for 20-30 minutes if chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg