Ingredients
- 6 medium Gold Potatoes
- 12 ounces Green Beans
- 8 ounces Frozen Peas
- 4, thinly sliced Radishes
- 0.3 cup Pickled Red Onion
Cilantro Vinaigrette
- 1 cup Fresh Cilantro
- 1 small Shallot
- 2 Tablespoon Pickling Brine
- 1 Tablespoon Sweet White Wine Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Water
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
Directions
A vibrant and colorful green bean and potato salad with cilantro vinaigrette!
I do love my greens and I am not just talking about lettuce or kale.
Green beans and peas are packed with nutrients and pair well with any starch or protein.
Usually, these vegetables are served hot and as a side dish but have you ever tried them cold and as 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!
For added color, texture and flavor, I love adding crunchy radish and my homemade pickled red onions.
Growing up in Germany, we ate a lot of potatoes. So to nobody’s surprise, potato is a much in this salad.
I prefer gold potatoes but you can add whatever potato you have on hand.
Any salad dish is not complete without a really flavorful dressing.
This cilantro vinaigrette is made in the blender and is so aromatic.
Now if you are not a fan of cilantro, you can try this salad with a creamy parsley dressing or a simple lemon vinaigrette.
Please eave your review for this green bean and potato salad in the comment section below.
For questions, you can also send me a message via Instagram.
Steps
1 Done | Cook The PotatoesRinse the potatoes then add them to a large pot with water and bring to a boil. Cut large potatoes in half so that they are all about the same size. This will ensure that all potatoes cook evenly. Once the water is at a rolling boil, lower the the heat and let simmer until fork tender, about 10-20 minutes. The time will depend 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 | Blanche Green Beans and PeasWhile the potatoes are cooling, bring your pot of water back to a rolling boil. Add the green beans and cook for 2 minutes then add the frozen peas and cook for another 1-2 minutes. Once the timer is up, transfer the vegetables to a large bowl with ice and water. This will stop the cooking process and ensure that the vegetables stay vibrant green. |
3 Done | Make The Cilantro VinaigretteTo 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 vinegar if needed. |
4 Done | Assemble The SaladAdd all of the ingredients to a large serving platter then add the cilantro vinaigrette, fresh cilantro leaves (if desired) and freshly ground black pepper. This salad can be stored in the refrigerator for up to 3 days. |
