Green Beans And Potato Salad

By Marian Burros

Published September 15, 1998

Total Time
30 minutes
Rating
4(58)
Comments
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Ingredients

Yield:6 to 8 servings

  • 2 pounds tiny new potatoes, scrubbed but not peeled

  • 1 pound young green beans or haricots verts (French green beans), washed and trimmed

  • 3 tablespoons extra virgin olive oil

  • ¼ cup white wine vinegar

  • 2 tablespoons lemon juice

  • 2 teaspoons Dijon mustard

  • 4 teaspoons chopped fresh thyme

  • ½ cup finely chopped red onion

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

26 grams carbs; 158 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 462 milligrams sodium; 4 grams protein; 3 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

  1. Step 1

    Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.

  2. Step 2

    In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.

  3. Step 3

    To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.

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Ratings

4 out of 5
58 user ratings
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Comments

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Dr. Babs

I didn’t care for this recipe. I made it exactly as described and found it to be way too sour.

Dr. Babs

I found this too sour

Kat

Very delicious, but it was a tad too vinegary for my taste. Maybe next time I'll try a different type of vinegar.

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