Description
This Garlicky Green Bean Potato Salad is like a hybrid combining a cold bean salad with a German potato salad and a whole lot of garlic. Its a little bit different and a whole lot of good.
Ingredients
Scale
- 1/2 pound fresh green beans, ends trimmed
- 1 pound creamy white potatoes
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves of garlic, minced
- 1/2 teaspoon of dry Italian seasoning
- 2 teaspoons kosher salt, divided
- 1/2 cup olive oil
- 1/4 teaspoon fresh ground pepper
- Optional garnishes: 1 tablespoon chopped chives, crushed red pepper to taste
Instructions
- Fill a large pot two thirds full with water. Add 1 teaspoon of salt and bring to a boil. Add potatoes and cook for 15 minutes, until they are just barely tender enough to cut with a fork.
- While potatoes are cooking, make the dressing. Combine vinegar, mustard, garlic, Italian seasoning and remaining teaspoon of salt in a small bowl. Whisk in olive oil until emulsified. Set aside.
- Add green beans to the pot with the potatoes and continue cooking for another 2-3 minutes, until potatoes are full tender and green beans are crisp-tender.
- Drain green beans and potatoes into a large colander and run cold water over them to cool (about 2 minutes).
- Shake off any excess water from green beans and potatoes. Slice potatoes into bite size pieces and place in a serving bowl along with green beans. Pour dressing over salad and toss to combine. Top with fresh ground pepper, chives and crushed red pepper if desired. Refrigerate until ready to serve.
Notes
This recipe is delicious served cold or at room temperature.