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Green Bean Salad with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette

  • Cook Time: 30 Minutes
  • Yield: 6 servings

Combine new potatoes and fresh green beans for a spring salad that can be served warm or chilled.

Ingredients

  • 1 tsp. Garlic Salt
  • 2 tbsp. white wine vinegar
  • 12 oz. fresh green beans, stemmed
  • ½ tsp. Dill Weed
  • ¼ oz. new red potatoes, sliced 1/4-inch thick
  • 2 tbsp. olive oil, extra virgin
  • ½ tsp. Coarse Ground Black Pepper
  • 1 tbsp. Dijon style mustard

Directions

  1. Place potatoes in large saucepan or Dutch oven. Add enough water to cover by 2 inches. Cover and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes. Add green beans and continue to simmer 7 to 10 minutes or until vegetables are tender. Drain. Place potatoes and beans in serving bowl
  2. Whisk olive oil, vinegar, Dijon mustard, garlic salt, dill weed and pepper in small bowl until blended. Pour dressing over potatoes and beans; toss gently to coat. Serve immediately OR chill and serve cold