Description
A classic French-style potato and green bean salad made with tender yellow potatoes, crisp haricot verts, and tossed in a tangy Dijon vinaigrette with fresh herbs. Perfect for picnics, potlucks, or light meals.
Ingredients
- 1 lb haricot verts (thin green beans)
- 1 lb small yellow potatoes
- 1 bay leaf
- 1 cup Dijon vinaigrette
- A handful of fresh herbs (chives, parsley, basil)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Blanch the green beans until just tender-crisp (about 3–4 minutes), then plunge into ice water to preserve color.
- In the same pot, return the water to a boil, add potatoes and bay leaf, then simmer until potatoes are easily pierced but still firm, about 25–30 minutes.
- Once the potatoes are cool enough to handle, slice them into coins and place in a large bowl.
- Pour in the Dijon vinaigrette and toss, letting the potatoes cool completely in the dressing.
- Add the cooled green beans and fresh herbs, toss gently, then season with salt and pepper to taste.
Notes
- You can prep this salad ahead and let it chill to enhance the flavors.
- Substitute haricot verts with regular green beans or thin asparagus if desired.
- For extra depth, add chopped shallots or a drizzle of extra-virgin olive oil.
- Add a spoonful of whole-grain mustard for a creamier vinaigrette.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
