Description
A refreshing vegan and gluten-free salad combining savory potatoes and green beans with a tangy vinaigrette.
Ingredients
Scale
- 2 pounds (0.9 kg) small yellow potatoes, unpeeled, thinly sliced
- 1 pound (0.45 kg) fresh green beans, trimmed into 2 to 3-inch pieces
- 3 tablespoons (45 ml) capers, rinsed and drained
- 4 green onions, diced
- 1/2 cup (15 g) fresh chopped herbs (basil, oregano, dill, parsley, marjoram)
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 small clove garlic, minced
- 1 1/2 tablespoons (22.5 g) prepared whole grain mustard
- 1 1/21/2 teaspoons (4.5 g) dried oregano
- 1/21/2 teaspoon (2.5 g) black pepper
- 1/21/2 teaspoon (2.5 g) salt (optional)
Instructions
- Cook Potatoes First: Start by boiling your potatoes in a large pot of salted water until they are tender but still firm. You will want them to have a shine and softness when pierced but avoid overcooking them to prevent a mushy texture.
- Blanch Green Beans: After the potatoes are cooked, toss the green beans in a medium pot of boiling water for just a couple of minutes until they are bright green and crisp-tender. Immediately shock them in cold water to preserve their color and texture.
- Mix Vinaigrette: In a small dish, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, whole grain mustard, dried oregano, black pepper, and salt. The vinaigrette should have a tangy aroma.
- Combine In A Bowl: In a large bowl, combine the warm potatoes and green beans. Toss gently with the vinaigrette, being careful not to break the potatoes.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
- Final Garnish: Before serving, sprinkle the freshly chopped herbs on top for added flavor and color. Taste the salad; adjust seasoning as necessary.
Notes
- Storage Tips: Store leftovers in a container in the refrigerator for up to 3 days. The flavors may improve after a day in the fridge.
- Expert Tips: For firmer potatoes, ensure to cook just until tender and rinse immediately with cold water. If the salad lacks flavor, enhance the vinaigrette with additional mustard or herbs. Monitor cooking time for green beans to avoid overcooking; they should remain bright green and crisp-tender.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Pair with veggie burgers for a meal, serve alongside soups for lunch, or include as part of assorted salads for gatherings.
- Recipe Variations: Substitute fresh green beans with thawed frozen green beans. You can also replace yellow potatoes with any other small potatoes available. Adding cherry tomatoes or incorporating chickpeas can also modify flavors and enhance protein content.
- Ingredient Notes: Select firm, unblemished yellow potatoes for the best texture. Fresh green beans should be bright and crisp. For herbs, a mix is encouraged to customize the taste. If using dried herbs, reduce the quantity significantly as they are more potent than fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 1g
- Sodium: 89mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg