The lazy days of summer are finally here! With them is a season ripe with all things good-for-you, like the produce bursting from local farmer's market stalls and stands. Green beans are now is season and this recipe is a great way to serve fresh green beans. There is a reason beans show up at ever summer cookout - they travel well and can be served at room temperature. Perfect for hot days! Next time you're asked to being a covered dish, bring this salad - it will disappear in no time!
For the vinaigrette, whisk:
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar (I used red)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. minced shallots or red onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.
For the salad:
- 3 lbs. red or yellow new potatoes, cut into 1-inch wedges
- 1 lb. fresh green beans, trimmed and halved crosswise
Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.
Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.
Cook 6 strips bacon, diced
in a skillet until crisp; transfer to a paper-towel-lined plate.
Gently stir potatoes and green beans and season with salt and pepper. Top with bacon.
For a vegetarian version, simply omit the bacon.
As you can see, I like lots of pepper!
Adapted from Cuisine at Home
Green Bean & Potato Salad with Dijon Vinaigrette
Wow! Your recipes look delicious! Thanks for stopping by my blog. Be sure to link up your recipes on my Melt in Your Mouth Monday Blog Hop!ReplyDelete
Have a great 4th!
Yummy!! This looks amazingReplyDelete
What a great idea. To combine green beans with potato salad. Yum!ReplyDelete
I make a great hot dish with green beans and potatoes, but never thought about serving it cold. I LOVE this cold bean and potato salad! Wonderful vinaigrette and great idea to finish it off with BACON!!!! Have a great Sunday!ReplyDelete
Oh wow, this looks good! I love my potato salad to be tangy rather than creamy, so perfect for me! Love the beans and bacon too :) Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!ReplyDelete
Can this be made the night before and warmed in oven.ReplyDelete
Brenda - I'm sure you could warm this up or simply let it come to room temperature. Enjoy!Delete
Could you leave the wine out? Or substitute something else? ThanksReplyDelete
I would substitute chicken broth for the wine! I'm sure it will be just as tasty!Delete