Green Bean Salad with Mustard Vinaigrette Recipe
- 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
- 1/2 tsp Dill Weed
- 1/4 oz new red potatoes, sliced 1/4-inch thick
- 2 tbsp olive oil, extra virgin
- 1/2 tsp Coarse Ground Black Pepper
- 1 tbsp Dijon style mustard
Directions
- 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
- 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
