Description
This Warm Green Bean Salad with Potatoes is a light, fresh side dish featuring tender Yukon Gold potatoes and crisp green beans dressed in a tangy lemon-Dijon vinaigrette. Perfect for a healthy lunch or accompanying grilled meats, it balances bright acidity with hearty textures in a simple, quick-to-make recipe.
Ingredients
Scale
Vegetables
- 1 lb fresh green beans
- 2 medium Yukon Gold potatoes (about 1 cup diced)
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Wash the green beans, trim the ends, and cut the potatoes into bite-sized cubes to ensure even cooking.
- Boil the potatoes: Place the diced Yukon Gold potatoes in a pot of salted boiling water and cook until fork-tender, approximately 10-15 minutes. Drain them well and set aside for combining later.
- Blanch the green beans: Using the same pot of boiling water, blanch the green beans for 3-4 minutes until they are bright green and retain a crisp texture. Immediately drain and transfer the beans to an ice bath to stop cooking and preserve color.
- Mix the dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper to create a vibrant and flavorful vinaigrette.
- Combine everything: In a large mixing bowl, combine the drained potatoes and blanched green beans. Pour the dressing over the vegetables and toss thoroughly until all pieces are well coated with the dressing.
- Serve: Transfer the dressed salad onto serving plates. Optionally, garnish with lemon zest or freshly cracked pepper for added brightness and a touch of spice, then serve warm.
Notes
- To keep the salad vibrant and crisp, do not overcook the green beans during blanching.
- This salad can be served warm or at room temperature, making it versatile for different occasions.
- Use Yukon Gold potatoes for their creamy texture and buttery flavor, but other waxy potatoes can substitute.
- Adjust the seasoning to your taste, adding more lemon juice or mustard for extra tang.
- For a more robust salad, consider adding chopped fresh herbs like parsley or dill.