• Home
  • Dinner
  • Green Bean and Potato Salad with Lemon Vinaigrette
1 0
Green Bean and Potato Salad with Lemon Vinaigrette

Share it on your social network:

Or you can just copy and share this url

Ingredients

6-8 New Potatoes
12 oz Green Beans
8 oz Green Asparagus
8 oz Snap Peas
4-6 Radishes
1/3 cup, finely chopped Fresh Chives
Creamy Lemon Vinaigrette
2 Lemons
1 tbsp Sweet White Wine Vinegar
4 tbsp Extra Virgin Olive Oil
1 tbsp Dijon Mustard
1 tbsp Water
1 tsp each Salt & Pepper

Green Bean and Potato Salad with Lemon Vinaigrette

Features:
    • 30 minutes
    • Serves 4
    • Easy

    Directions

    I do love my greens and I am not just talking about lettuce or kale! Green beans, snap peas and green asparagus are packed full of nutrients and pair well with any protein like chicken, fish, or red meat. Usually, these vegetables are served hot and as a side dish but have you ever tried them cold and in a salad? They are delicious, especially when they are in season during the spring and summer months.

    This salad allows each of these ingredients to shine on their own and makes a beautifully, well-rounded, filling lunch or light dinner!

    I highly recommend getting only organic ingredients.

    Steps

    1
    Done

    Cook The Potatoes

    Rinse and scrub the potatoes then add them to a large pot with water and bring to a boil. Once the water is at a rolling boil, lower the the heat and let simmer until fork tender, about 10-20 minutes, depending on the size of your potatoes.

    Once the potatoes are fully cooked transfer them in a bowl to cool. Do not discard the water.

    2
    Done

    Steam The Green Beans and Asparagus

    While the potatoes are cooling, bring your pot of water back to a rolling boil and add a steam basket on top of the pot, add the green beans and asparagus and steam for 2-4 minutes. If you do not have a steam basket, simply add the vegetables to the water and boil for only 1 minute.

    While the vegetables are cooking, grab a large bowl and fill with ice and water.

    Once the vegetables are cooked, transfer the green beans and asparagus into the ice water. This will stop the vegetables to continue from cooking and remain the bright, green color.

    Allow the vegetables to cool in the ice water for 5 minutes then transfer onto a paper towel lined plate.

    Carefully dry the vegetables, wash and scrub the radishes and snap peas and cut everything into bite-size pieces. I like to cut everything at an angle. For the radishes I use a mandoline slicer but you can simply user a sharp knife and cut as thinly as possible.

    Once your potatoes are cool enough to handle, cut into bite size pieces as well. I like to keep the skin on as it contains additional nutrients but you can discard if you like.

    3
    Done

    Make The Creamy Lemon Vinaigrette

    To your food processor or blender, add all of the ingredients and blend until well combined. Taste and adjust seasoning by adding a bit more salt, pepper, and/or lemon juice if needed.

    4
    Done

    Assemble The Salad

    Add all of the ingredients to a large bowl with the dressing and toss. This salad can be stored in the refrigerator for up to 3 days.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    previous
    Roasted Pepper and Feta Cheese Frittata
    next
    Creamy Lemon Vinaigrette

    Add Your Comment