Description
Tender Yukon Gold potatoes and crisp green beans mingle in a bright Dijon vinaigrette for a tangy, refreshing side dish perfect for picnics, BBQs, or weeknight dinners. This effortlessly elegant salad balances creamy and crunchy textures with a zesty finish.
Ingredients
2 lbs Yukon Gold potatoes, peeled and cubed
1 tbsp kosher salt
1 lb fresh green beans, trimmed
1/2 cup red onion, thinly sliced
2 tbsp Dijon mustard
2 tbsp red wine vinegar
4 tbsp olive oil
1 tsp fresh tarragon, chopped
1 tsp fresh parsley, chopped
1/2 tsp black pepper
1 hard-boiled egg, chopped (optional rich variation)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and 1 tsp salt; cook 10-12 minutes until tender but still firm. Drain and let cool slightly.
Boil another pot of salted water. Plunge green beans and cook 3-4 minutes until bright green and crisp-tender. Shock in ice water, drain, and dry.
In a bowl, whisk mustard, vinegar, olive oil, tarragon, parsley, black pepper, and 1 tsp salt. Taste and adjust seasoning.
Add cooled potatoes, green beans, red onion, and optional egg to the dressing. Fold gently until well combined. Chill 15-30 minutes before serving.
Notes
Use Yukon Gold potatoes for their creamy texture
For extra richness, add the optional hard-boiled egg (skip if avoiding eggs)
Serve chilled or at room temperature
Store leftovers in an airtight container up to 2 days
- Prep Time: 20
- Cook Time: 15
- Method: Boiling
- Cuisine: French-American