Ingredients
- 2 pounds tiny new potatoes, scrubbed but not peeled
- 1 pound young green beans or haricots verts (French green beans), washed and trimmed
- 3 tablespoons extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 4 teaspoons chopped fresh thyme
- ½ cup finely chopped red onion
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
207 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 117 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
- In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
- To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.
Dining and Cooking