Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette Recipe

(*The vinaigrette can stand alone and is delicious on a green salad)

Yield: 6-8 servings


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


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.