This is a meal by itself. Feel free to add in other veggies of choice (broccoli, shredded carrots, cauliflower, etc.). I like the combo of potatoes, tomatoes, mustard & parsley, but have also used a creamy cucumber dressing. Change the herbs out to suit your taste, i.e. tarragon, rosemary, dill.
2 pounds red new potatoes, skin on, cut in chunks
1/2 pound green beans (or asparagus, cut in 1" pieces)
2 cups diced tomatoes - Use romas or halved cherry or pear tomatoes if you wish
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, finely chopped
Vinaigrette
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon salt, or to taste
1/4 cup extra virgin olive oil
Freshly ground black pepper, to taste
Cook potatoes until fork-tender. Transfer w slotted spoon to a large bowl to cool slightly. Do not drain. Return water to a boil, add green beans (or asparagus) & cook until just tender. Remove green beans and add to the potatoes. Add olives, tomatoes, onion, and parsley. Gently toss to combine.
Whisk together mustard, vinegar, S&P. Stir in olive oil gradually. While the vegetables are still warm, pour vinaigrette on top and toss to coat. Season with S&P, to taste. Serve the warm potato salad over lettuce leaves or mixed greens (opt).
2 pounds red new potatoes, skin on, cut in chunks
1/2 pound green beans (or asparagus, cut in 1" pieces)
2 cups diced tomatoes - Use romas or halved cherry or pear tomatoes if you wish
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, finely chopped
Vinaigrette
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon salt, or to taste
1/4 cup extra virgin olive oil
Freshly ground black pepper, to taste
Cook potatoes until fork-tender. Transfer w slotted spoon to a large bowl to cool slightly. Do not drain. Return water to a boil, add green beans (or asparagus) & cook until just tender. Remove green beans and add to the potatoes. Add olives, tomatoes, onion, and parsley. Gently toss to combine.
Whisk together mustard, vinegar, S&P. Stir in olive oil gradually. While the vegetables are still warm, pour vinaigrette on top and toss to coat. Season with S&P, to taste. Serve the warm potato salad over lettuce leaves or mixed greens (opt).
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