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French Green Bean and Potato Salad

This potato salad is easy and healthy and guaranteed to be a hit at this long weekend’s BBQ. I know this weekend marks the end of summer but this is such an amazing time for farm-fresh produce, especially in Southern Ontario where our farms produce the most amazing veggies all year!

Serves 6

680 g (1½ lb) mini potatoes (rinsed, skin on)

453 g (1lb) green beans, cut in half across the middle

¼ Cup extra virgin olive oil

2 tbsp cider vinegar

1 tbsp grainy Dijon mustard

1 large shallot, diced

5-6 Sprigs fresh thyme, leaves only

Salt, to taste

Pepper, to taste

Place the potatoes in a pot with a tight-fitting lid and cover the potatoes with water.

Bring the pot to a boil and then drop the heat to medium-low, cover the pot with the lid and simmer until the potatoes are cooked (about 20 minutes); add the green beans to the water when there’s 5 minutes left on the timer (add them in sooner if you prefer the beans softer).

Meanwhile, combine the olive oil, vinegar, mustard, shallots and thyme; season with salt and pepper.

Drain the potatoes and beans and add them to the vinaigrette (still hot), mix well and then taste and adjust seasoning.

Notes:

  1. Serve warm or at room temperature.
  2. Feel free to use whatever potatoes and vinegar you have on hand.
  3. Use a ½ tsp dried thyme in place of the fresh if that’s what you have.

Warm Green Bean and Potato Salad