No picnic or BBQ spread is complete without a side of potato salad! This fresh version from the folks at PA Veggies packs in an extra helping of greens with the addition of green beans. Garden herbs, scallions and a zesty Dijon-spiked dressing layer on flavors in this healthy reimagining of a classic summer dish.
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Herbed Potato and Green Bean Salad
|Prep Time||Cook Time||Total Time|
|10 min||30 min||40 min|
- 2 pounds small red and gold potatoes
- 1 tablespoon kosher salt, plus more, to taste
- 1 pound green beans, trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3 green onions, finely chopped, plus more sliced for garnish
- Place potatoes in a large pot and cover with water by 2”. Add salt and bring water to boil over high heat. Reduce heat to medium and continue to boil until potatoes are just fork tender, 25-30 minutes. Drain and let potatoes cool.
- While potatoes cook, bring small pot of salted water to boil and add green beans. Boil for 3-4 minutes. Remove beans from water and run under cool water.
- In a small bowl, whisk together lemon juice, mustard, garlic and vinegar. While whisking, slowly stream in olive oil until dressing is emulsified. Season with salt and pepper, to taste.
- When potatoes are cool enough to handle, cut in half (or quarters, if large) and add to large bowl. Cut beans into halves or thirds, depending on size, and add to bowl with potatoes. Pour dressing over potatoes and beans and toss to combine. Stir in parsley and green onions and gently toss until combined. Season with salt and pepper, if needed.
- Serve immediately, garnished with green onions, or cover and refrigerate until ready to serve.
- Recipe & feature photo: Dish Works for PA Veggies