Name: Green Bean & Potato Salad with Dijon Vinaigrette
Prep time: 15 min
Cook time: 50 min
Total time: 45 min
Yield: 12 servings
Ingredients: 0.5 cup olive oil; 0.25 cup wine; 0.25 cup white wine vinegar; 3 tablespoons dijon mustard; 2 tablespoons shallots; 2 garlic cloves; 3 pounds new potatoes; 1 pound green beans; 6 strips bacon; 12 servings salt and pepper

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Green Bean & Potato Salad with Dijon Vinaigrette Recipe — Recipes Zone

Method

9 steps · 45 min

01
Make the Vinaigrette
In a small bowl, whisk together the olive oil, wine, white wine vinegar, Dijon mustard, minced shallots, and garlic. Season with salt and pepper to taste, then set aside.
02
Boil the Potatoes
Place the new potatoes in a pot and cover them with cold, salted water. Bring the water to a boil, then cook until the potatoes are tender when pierced with a fork, about 5-8 minutes.
03
Drain and Cool Potatoes
Using a slotted spoon, carefully remove the cooked potatoes from the pot. Arrange them in a single layer on a baking sheet to cool slightly.
04
Dress Warm Potatoes
While the potatoes are still warm, pour about 3/4 cup of the prepared vinaigrette over them. Let the potatoes cool for 20-30 minutes, allowing them to absorb the dressing.
05
Cook Green Beans
Using the same pot of water, bring it back to a boil and add the green beans. Cook until they are tender-crisp and bright green, about 4-5 minutes.
06
Dress Green Beans
Transfer the cooked green beans to a large bowl. Toss them with the remaining vinaigrette and set aside to cool completely.
07
Cook Bacon
In a skillet, cook the bacon over medium heat until it's crisp and golden brown. Transfer the cooked bacon to a paper-towel lined plate to drain any excess fat.
08
Combine and Serve
Gently fold the dressed potatoes into the bowl with the green beans. Taste and season with additional salt and pepper if needed, then scatter the crisp bacon over the top just before serving.
09
Vegetarian Option
To make this salad vegetarian, simply leave out the bacon.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	170kcal	9%
Fat	6g	9%
Carbohydrate	23g	9%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Mustard	Contains
Celery	May contain
Sulphites

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About this recipe

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Method

Make the Vinaigrette

Boil the Potatoes

Drain and Cool Potatoes

Dress Warm Potatoes

Cook Green Beans

Dress Green Beans

Cook Bacon

Combine and Serve

Vegetarian Option

Nutrition

Allergens

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