Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette Recipe
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(*The vinaigrette can stand alone and is delicious on a green salad)
Yield: 6-8 servings
Ingredients:
1-2 lbs Yukon gold or yellow potatoes, cut into bite-sized pieces
½ lb. fresh green beans, tipped and tailed, and cut into bit- sized pieces
*For the vinaigrette:
2 Tbsp Flying Olive Oregano White Balsamic Vinegar
1-2 cloves garlic
2 tsp Dijon mustard
2 tsp honey
1/3 c. Flying Olive Cobrançosa Extra Virgin Olive Oil or any Flying Olive Single Varietal of Choice
Salt and freshly ground black pepper
¼ tsp dried dill, optional
A sprig of fresh oregno, if available
Directions:
In a large saucepan, cover potatoes with water. Bring to a boil. Boil for 8 minutes. Add green beans, return to a boil, and cook for 3 minutes. Drain and cool.
In a small bowl, whisk together first 4 ingredients for the vinaigrette (and dill, if desired) until well blended. Slowly add in the Cobrançosa EVOO while continuing to whisk. Pour ¾ of dressing over the cooled potato/bean mixture, tossing gently to coat. If dry, add more dressing as needed. Cover and chill for a few hours. Just before serving, toss again, adding more dressing if needed. Remainder of dressing works well as a salad dressing.
Submitted by Barb L.