Perfect Picnic Green Bean and Potato Salad

Larger View

Perfect Picnic Green Bean and Potato Salad

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!

Tags: Intermediate, 20 Mins, Side Dishes, Salads, Lunches, Vegetables, Chill, Make Ahead, Summer Insider's Report 2012, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 8  minutes
Total: 18  minutes

Additional Information

Ingredients

1 bag (680 g) PC Golden Little Gems Yellow Mini Potatoes , cut in half
1/3 cup (75 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 tbsp (25 mL) whole grain Dijon mustard
3 tbsp (45 mL) chopped fresh chives
3 tbsp (45 mL) chopped fresh parsley
1 1/2 tsp (7 mL) ground PC Sea Salt & Black Peppercorn Grinder
2 cups (500 mL) trimmed green beans, about 8 oz/250 g
2 tsp (10 mL) red wine vinegar

Instructions

  1. Place potatoes in saucepan with cold salted water to cover. Bring to a boil. Reduce heat to simmer. Cook for 4 to 5 minutes or until tender. Drain and let stand in colander for a few minutes. Meanwhile in large bowl, whisk together oil, mustard, vinegar, chives, parsley and grinder. Add hot potatoes; toss to coat.
  2. In large pot of boiling, salted water, cook green beans for 2 to 3 minutes or until tender-crisp. Drain. Rinse under cold running water. Drain well. Add to potato mixture; toss well to coat. Serve warm or chilled.

Chef's Tips

Substitute another variety of PC Little Gems potatoes.

Nutritional Information
Per 1 cup (250 mL) serving
Calories 240 Cal
Fat 13 g
Sodium 650 mg
Carbohydrate 27 g
Fibre 4 g
Protein 3 g