Green Bean and Potato Salad
This is a simple, very tasty side dish, highlighting fresh green beans. It has a scrumptious white wine vinegar dressing which makes it perfect for picnics and potlucks, no mayo! It’s always a huge hit!
- 2 yukon gold potatoes, could also use russets
- 3/4 lb of fresh green beans, trimmed
- 1/4 of a red onion, thinly sliced
- 2-3 hard boiled eggs, chopped
- 4 Tbs of white wine vinegar
- 2 tsp of Dijon mustard
- 2 garlic cloves, smashed and chopped
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 1/2 tsp of sugar
- 1/3 cup of extra virgin olive oil
- 2 Tbs of fresh parsley, chopped
Start by cooking your potatoes, place them in a big pot of salted water, with the skins on. Bring to a boil and cook until just fork tender. (if you have lots of herbs in your garden, throw a bunch thyme or basil in the pot, adds flavor and makes a great facial!) Cook the green beans in boiling water for 4-5 minutes until tender, then drain and season with a little salt and pepper. Cook the eggs, place in cold water, bring to a boil for a few minutes, turn the heat off, cover and let sit for 12 -15 minutes. Run under cold water, peel and chop.While the potatoes are cooking, make the dressing: Use a small jar and add in the vinegar, Dijon, garlic, salt, pepper and sugar, place the lid on and shake, then add in the olive oil and shake again.When the potatoes are cool enough to handle, remove the skins, cut in half and half again, then slice. Place in a bowl with the beans and red onion and pour in half of the dressing, stir to combine.Let sit at room temperature for 15-20 minutes, then top with the chopped egg and the chopped parsley, when ready to serve, pour over the remaining dressing and stir it all up. All done! You’ll love this!