Italian Potato Salad
Servings 4
Equipment
- Large saucepan
Ingredients
Vinaigrette:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1-1½ tsp honey to taste
- ¾ tsp Dijon mustard
- 1-2 cloves of garlic minced, to taste
- Sea salt and freshly cracked pepper to taste
Salad:
- 1½ lb baby Dutch potatoes cut into thirds or same-sized pieces
- ½ lb fresh green beans stems removed and cut into 3-inch pieces
- ¼ red onion thinly sliced ***If the onion is too strongly flavored, soak it in a bowl of ice water for 10 minutes; drain
- Handful of cherry tomatoes halved
- 2 tbsp fresh basil leaves hand torn
- 2 tbsp fresh parsley chopped
Instructions
- Make the vinaigrette by whisking the olive oil, vinegar, Dijon mustard, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar and seal with a lid; shake well and set aside to allow the flavors time to mingle.
- Cook the potatoes by bringing a large saucepan of well-salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes, depending on the size of the potato. Don't overcook or they will become mushy. Use a slotted spoon to remove the potatoes and place them into a large bowl. Toss some of the well-whisked vinaigrette directly onto the hot potatoes and gently toss to coat.
- Cook the green beans by adding them to the same large pot of boiling water to blanch for 3 minutes, until tender and bright green. Use a slotted spoon to remove the green beans and place them into the large bowl of potatoes. Add a little more well-whisked vinaigrette and gently toss to coat evenly.
- Allow the potatoes and green beans to cool and marinate for at least 30 minutes, until cool and flavorful.
- Finish the salad by adding the cherry tomatoes, onions, basil, parsley, and the remaining well-whisked vinaigrette, then gently toss until evenly coated. Taste and re-season if needed. Serve and enjoy.