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Green Bean and Potato Salad

Prep Time15 minutes
Cook Time20 minutes
35 minutes
Course: dinner, lunch, Salad, Side Dish
Cuisine: American, European
Keyword: seasonal, simple, summer, tangy, umami
Servings: 4
Author: Christen

Ingredients

  • 1 pound baby potatoes gold or red or both, cut in half
  • 1/2 pound green beans trimmed and cut in half
  • 1/2 tbsp whole grain mustard
  • 1 tbsp capers rough chopped
  • 1 tbsp fresh parsley rough chopped
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt plus more for boiling
  • 1 clove garlic grated or minced

Instructions

  • Whisk together the capers, parsley, mustard, lemon, garlic, olive oil and 1/4 tsp of salt in a large bowl. Set aside.
    Fill a large saucepan with water and add 1 tablespoon salt. Bring to boil. Add the green beans and cook for 2 minutes. Immediately remove from the boiling water and plunge them into a bowl of ice water. Drain once thoroughly cooled.
    Add another tablespoon of salt to the water. Add the potatoes. Boil until fork tender, 15 minutes. Drain and immediately add to the bowl with the dressing and toss. Add the green beans. Serve immediately or refrigerate. Add more salt if needed.