Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
About
Make this for: Dinner
Category: Salads
This Recipe Makes: 8 Serving(s)
Summary
Use new, small, red or Yukon Gold potatoes cooked and enjoy in a salad with green beans, Dijon mustard, cider vinegar, chives or green onion tops and Roquefort or blue cheese.
What you'll need
1 lbnew, small, red or Yukon Gold potatoes, peeled
8 ozfresh green or wax beans, ends trimmed, cut into 1-inch pieces
1/4 cupolive oil
2 tbsp.Dijon mustard or grainy mustard
2 tbsp.cider vinegar
2 tbsp.chopped fresh chives, or chopped green onion tops
2 tbsp.crumbled Roquefort or blue cheese (optional)
Instructions
Step 1 Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans; continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces; transfer to a large bowl. Add the beans.
Step 2 In a small bowl, whisk together the oil, mustard, and the vinegar; pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.