Baby Potato and Green Bean Salad
This Baby Potato and Green Bean Salad also has grape tomatoes, shallots and feta, and finished with a lemony, Dijon vinaigrette. One delicious, make-ahead side dish!
Servings 8 servings
Calories 258kcal
Equipment
Ingredients
- 12 ounces green beans , trimmed, cut into 2-inch pieces
- 2 pounds small red-skinned potatoes , unpeeled, halve the larger ones
- 2 tablespoons dry vermouth
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon or Creole mustard
- ½ cup extra-virgin olive oil
- 6 ounces cherry or grape tomatoes , halved
- ½ cup shallots , finely chopped
- ½ cup feta cheese , crumbled
- ¼ cup fresh parsley , chopped
- 2 green onions , thinly sliced for garnish
Instructions
- Cook beans in a saucepan of boiling, salted water until crisp-tender, 3-4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain then transfer to a large bowl.
- Drizzle vermouth over hot potatoes. Toss gently and let stand 5 minutes.
- Whisk vinegar, lemon juice, and mustard in a small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Let cool completely.
- Mix in green beans, tomatoes, shallots, feta and parsley with potatoes. Season to taste with salt and pepper.
- Transfer to serving bowl and top with green onions, if desired.
Notes
*Can be made 1 day ahead. Cover and refrigerate. Serve cold or at room temperature.
Nutrition
Serving: 1 serving | Calories: 258kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 732mg | Fiber: 4g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 25mg | Calcium: 87mg