Scoring a 'Victory' with Your Garden
Often the best dishes are created from ingredients you have on hand.
Give your potato salad a French flare with this lighter version made with a healthy dose of fresh herbs and tossed in a Dijon mustard vinaigrette.
Ingredients
SERVINGS: 6
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ¾ tsp salt (divided)
- 1/8 tsp white pepper
- ¼ cup extra-virgin olive oil
- 1½ pounds small red, fingerling or Yukon potatoes
- ½ pound haricot vert (slender green beans), ends trimmed
- 1 cup cherry or teardrop tomatoes, halved
- ¾ cup pitted Kalamata olives, halved
- ¾ cup thinly sliced red onion
- 2 Tbsp capers, drained and rinsed
- ¼ cup chopped fresh basil
- ¼ cup chopped Italian parsley leaves
Instructions
In a mixing bowl, combine the vinegar, mustard, ¼ teaspoon salt and pepper. Whisk to combine. Slowly drizzle in olive oil. Set aside.
In a medium saucepot, place potatoes; cover with cold water. Add remaining ½ teaspoon salt. Bring to a boil. Reduce to a simmer. Cook potatoes until a paring knife inserted in side comes out easily; about 15 minutes. Drain and cool slightly. Cut into quarters or halves based on potato size.
Fill a medium pot with water; bring to boil. Reduce to a simmer. Add beans. Blanch for 2 minutes. Drain in a strainer placed over the sink. Rinse with cold water to cool. Dry beans with paper towels. Place in a large mixing bowl. Add potatoes, tomatoes, olives, onion, capers, basil and parsley. Toss with vinaigrette.
Related Stories & Recipes
Victory Vegetable Fritters
Use whatever vegetables you have in your garden, but make sure to include a potato or sweet potato. The starch from the potatoes helps keep these delicious fritters together. Make them gluten-free by ...
Beet Red Velvet Cupcakes
These delicious chocolate cupcakes get their red color naturally from roasted red beets. The beets also provide extra moisture to the finished cupcakes. This recipe makes 2 dozen, but the baked cupcak...
