Ingredients
For the salad:
- 650 g new potatoes, scrubbed and halved lengthwise (or in quarters if large)
- 1 bay leaf
- 100 g diced smoked bacon
- 250 g green beans, trimmed and halved
- 4 radishes, thinly sliced into strips
- 3 tablespoons freshly chopped dill
- a small bunch parsley, chopped
- 2 green onions, finely chopped (or chives)
- 2 tablespoons capers (in brine), drained
For the dressing:
- 1 garlic clove, minced
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon apple cider vinegar (unfiltered)
- 2-3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper
Instructions
- Fill a large pot with cold salted water. Add the potatoes and bay leaf. Bring to the boil and cook until potatoes are tender when pierced with a knife (ca. 10 minutes).
- Meanwhile, make the dressing. In a large serving bowl, whisk together the garlic, mustard, vinegar and olive oil.
- Drain the potatoes and add them to the bowl with the dressing. Toss well to coat and set aside to cool down.
- Meanwhile, cook the bacon in skillet over medium heat until slightly crispy.
- Blanch the beans in a pot of boiling water for 3 minutes, until -crisp-tender. Drain the beans and plunge them into a bowl of cold water to stop the cooking. Drain well and add them to the bowl with the potatoes. Add the cooked bacon, radishes, chopped herbs, green onion and capers. Season with salt and pepper and toss gently to combine. taste and adjust seasoning, if desired.
- Enjoy!
Nutrition
Notes
- Tossing the warm potatoes with the dressing helps them absorb the dressing and makes them more flavorful.