Empty My Fridge
The Easy Italian Potato Salad To Make All Summer Long.
Ingredients
- Extra virgin olive oil½ cups
- Red wine vinegar½ cups
- Honey1 tbsp
- Dijon mustard1 ½ tsp
- Parsley · minced¼ cups
- Salt
- Black pepper
- Potato3 lb
- Green bean¾ lb
- Red onion · thinly sliced1 cup
- Cherry tomato¾ lb
- Basil¼
Instructions
- Whisk the Dijon mustard, honey, olive oil, red wine vinegar, salt, pepper and parsley in a large bowl to make the vinaigrette. Add the sliced red onion, mix and set aside.
- Boil the potatoes in a large pot of water salted with 2 tablespoons of salt.
- When the potatoes are a few minutes from fork tender, add the green beans and cook until they are bright green and the potatoes are almost fork tender, about 3 to 5 more minutes.
- Lift the green beans out with a slotted spoon and set them aside. Drain the potatoes into a colander.
- Toss the warm potatoes in the vinaigrette, then add the green beans and toss again. Adjust salt and pepper to taste.
- Let the potatoes and green beans sit in the vinaigrette for at least 10 minutes.
- Add the cherry tomatoes and torn basil on top and gently mix once more.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
OnionTomatoPotatoRed onionCherry tomatoGreen bean
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.