Petite Red Potato and Green Bean Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
This recipe combines boiled petite red potatoes and crisp green beans with a tangy dressing of shallots, white wine vinegar, Dijon mustard, and olive oil. It's finished with a mix of capers, fresh dill, and chives for a fresh, flavorful side dish.
Ingredients
Directions
Step 1
Cook potatoes in large pot of salted, boiling water for 10-12 minutes, or until tender. In the last 2 minutes of cooking, add green beans to pot.
Step 2
Meanwhile, whisk together shallots, vinegar, mustard, salt and pepper in a large bowl. While whisking continuously, gradually drizzle in olive oil until combined. Drain cooked potatoes and green beans and transfer to bowl with dressing. Add capers, dill and chives, and toss to combine.
Similar Recipes
Our Triple Orange Salad is bursting with fresh, vibrant, tangy, and sweet flavors of Cara Cara Oranges, Raspberry Blood Oranges, and Sumo Oranges in every bite.
Savor a vibrant Tex-Mex Sweet Potato Salad featuring Hudson, Ohio's Fresh 'n Crisp Farms lettuce, combined with a medley of hearty ingredients and a zesty lime kick, perfect as a standalone entree or a flavorful side dish.
This Chicken Waldorf Salad recipe is an appetizing blend of cooked chicken, crisp apples, celery, and walnuts, tossed in a creamy dressing, making it a perfect go-to meal for warm weather.
