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Herbed Potato and Green Bean Salad
Recipes
Herbed Potato and Green Bean Salad
6 servings
35 minutes total

Ingredients

  • 1 small shallot
  • 2 tablespoons fresh Italian parsley
  • 0.25 oz fresh chives
  • 0.25 oz fresh basil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons kosher salt, divided
  • ½ cup extra-virgin olive oil
  • 8 oz trimmed fresh green beans
  • 24 oz baby red potatoes

Steps

    1. Chop shallot, parsley, chives (2 tablespoons), and basil (2 tablespoons) finely. Combine shallots, vinegar, mustard, pepper, and 1 teaspoon salt in large bowl; whisk until blended. Drizzle oil into bowl, whisking continuously until thoroughly blended; reserve ¼ cup dressing.
    2. Cook green beans following package microwave instructions, then cut in half and add to bowl with remaining dressing; toss to coat.
    3. Meanwhile, place potatoes in microwave-safe bowl. Cover and microwave on HIGH 8–10 minutes until tender. Let stand 5 minutes, then halve potatoes and add to bowl with beans. Let stand to marinate 10 minutes.
    4. Stir herbs into reserved dressing. Toss potato and green bean mixture with reserved dressing and remaining 1 teaspoon salt just before serving. Serve warm.
    Chef's Tip: The salad can be made through Step 3 up to 1 day in advance. Just bring the salad back to room temperature and continue with Step 4 before serving.

Amount per ⅙ recipe serving: Calories 280, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 780mg, Total Carb 26g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 15%