Green Beans And Red Potatoes Vinaigrette
Published May 14, 1988
- Total Time
- 30 minutes, plus refrigeration
- Rating
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Ingredients
2 to 2 ½ pounds small red potatoes, scrubbed
Salt to taste
2 pounds green beans, trimmed
2 teaspoons dry mustard
10 tablespoons red-wine vinegar
10 tablespoons olive oil
1 cup sliced scallions
Freshly ground pepper to taste
¼ cup chopped fresh basil
Nutritional analysis per serving (8 servings)
30 grams carbs; 286 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 6 grams fiber; 677 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the potatoes in lightly salted water. Drain.
- Step 2
Wash the beans and steam until tender but crisp, five to 10 minutes. Drain, run under cold water and refrigerate.
- Step 3
In a large bowl, blend the mustard, vinegar and olive oil. Stir in the scallions.
- Step 4
Cut the potatoes into quarters and stir them into the dressing. Season with pepper and set aside until ready to serve.
- Step 5
To serve, toss the beans and the basil with the potatoes. Adjust the seasonings.
Private Notes
Comments
in what universe is it ok to have a 1:1 vinegar-oil ratio? this was dreadful : (
In my universe, the ratio made this salad piquant. This recipe can be made entirely in advance and packs a lot of zing. With a side of marinaded flank steak, this makes a delicious and simple summer meal.
1:1 is a ratio I now use for green salads. Much prefer.
in what universe is it ok to have a 1:1 vinegar-oil ratio? this was dreadful : (