Italian Green Beans and Potato Salad
Ingredients
- 1 pound baby potatoes (red or Yukon gold), halved or quartered
- 1 pound fresh green beans, trimmed
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup extra virgin olive oil
- 1/3 tablespoons red wine vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard (optional, for extra tang)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes ( adjust to taste )
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the potatoesPlace the potatoes in a large pot of salted water. Bring to a boil and cook until just fork-tender, about 12–15 minutes. Using a slotted spoon, remove the potatoes and set aside, keeping the cooking water in the pot.
- Cook the green beansIn the same pot of boiling water, add the trimmed green beans and cook for 3–4 minutes, until bright green and tender-crisp. Drain and plunge into a bowl of ice water to stop the cooking. Drain again.
- Make the dressingIn a small bowl, whisk together the olive oil, vinegar, garlic, mustard (if using), oregano, salt, and pepper.
- Assemble the saladIn a large serving bowl, combine the potatoes, green beans, and sliced red onion. Pour the dressing over the top and toss gently to coat.
- Finish & serveSprinkle with chopped parsley and adjust seasoning with more salt, pepper, or vinegar to taste. Serve warm, at room temperature, or chilled.