![]() ![]() Then it’s on to the zippy, mustard vinaigrette made by combining olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. Once the potatoes are almost tender, fresh green beans join in for the last 2-3 minutes.īoth then go into an ice bath, which keeps the green beans bright green and crisp. This French-inspired green bean potato salad begins with cooking baby red potatoes in salted water to infuse them with flavor. It’s a super satisfying side perfect for your next gathering or an easy weekend lunch when you include the optional eggs! Bonus? Just 9 ingredients required. Will definitely make this again.Friends, this isn’t your average potato salad! It has depth with soft, fluffy potatoes, crunchy blanched green beans, punchy kalamata olives, fresh parsley, and a zippy, French-inspired mustard vinaigrette. ![]() Served this with salmon for Mother's Day lunch. We loved this recipe! I also added more lemon juice, olive oil, and a little garlic. Couldn't find fingerling potatoes, so made it with baby yukon golds and it was very good. Everyone I make it for asks for the recipe. I have been making this for many years now and it is always delicious. This was wonderful! I made it early for a buffet, I let it come to room temp, but it was even better when it was warm My husband already asked if I'd make this again this week! They were perfect! What a great way to use summer-fresh new potatoes, green beans and herbs from our garden. I saved one pot of boiling water by adding the green beans to the potatoes for the last three minutes. It's the review below - see I never did this before so I somehow separated the rating and the notes. Somehow the lemon doesn't seem to mix well, and we are throwing out a good bit of it. I followed the recipe exactly, and it was just BLAH. I thought, "100% would make it again, this has to be good." Well, it wasn't. Next time, I would let it sit in the fridge overnight to absorb more flavor. While I love everything that goes into this recipe, I felt it was rather bland. Cooked potatoes for 7 or 8 minutes then just added beansfor the additional 3-5 minutes. Also cooked potatoes and beans in same pot. I did add more olive oil than was called for. I then mixed it all together and it was really good! The dressing had sherry vinegar in equal proportion to dijon whole grain mustard, olive oil, fresh tarragon and fresh italian parsley. However, I altered it a bit by combining it with another recipe and it was delicious! The difference is that I roasted the fingerling potatoes (at 450 for about 40 minutes, big ones cut in half, all resting on sea salt and covered with foil) and made a different dressing. I did make this and it was good, but nothing amazing. This dish is all about the fresh herbs and veg, not about the dressing. The lemon zest is a good accent, not obvious, but providing a contrast without bleaching the green beans.Īs suggested by a previous reviewer, I roasted the potatoes. I was not able to find fingerling potatoes, so I used the small, unpeeled red and white potatoes I could find, and cut them into chunks. I used dill, basil and rosemary, because those are the herbs I had available. ![]()
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