New Potato Salad with Green Beans and Cherry Tomatoes
A new potato salad recipe made with sweet summer red-skinned new potatoes, blanched green beans and cherry tomatoes. This is an easy and quick side dish that perfectly complements any summer meal or BBQ.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
Calories293kcal
AutorElle
Ingredients
For the salad:
400gbaby new potatoes
300ggreen beans,trimmed
1medium red onion,thinly sliced
300gcherry tomatoes,halved
For the dressing:
4tablespoonsextra-virgin olive oil
2tablespoonsred-wine vinegar(good quality)
1tablespoonfresh lemon juice
4anchovies,finely chopped
1tablespoonDijon mustard
1large garlic clove,minced
1/2teaspoonsea salt
freshly ground pepper,to taste
Method
Gently boil the potatoes in salted water until tender, about 10-12 minutes, depending on size. Drain and set aside to cool slightly.
Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to a large salad bowl.
Once the potatoes are cool enough to handle, cut them in half lengthwise (or in wedges for bigger ones) and transfer to the salad bowl. Add the red onion and tomatoes.
In a small bowl, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss to combine.
Taste and season with more salt and pepper, if desired. Serve at room temperature and enjoy!