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Give your potato salad a French flare with this lighter version made with a healthy dose of fresh herbs and tossed in a Dijon mustard vinaigrette.

By / Photography By | July 28, 2020

Ingredients

SERVINGS: 6
  • 2 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¾ tsp salt (divided)
  • 1/8 tsp white pepper
  • ¼ cup extra-virgin olive oil
  • 1½ pounds small red, fingerling or Yukon potatoes
  • ½ pound haricot vert (slender green beans), ends trimmed
  • 1 cup cherry or teardrop tomatoes, halved
  • ¾ cup pitted Kalamata olives, halved
  • ¾ cup thinly sliced red onion
  • 2 Tbsp capers, drained and rinsed
  • ¼ cup chopped fresh basil
  • ¼ cup chopped Italian parsley leaves

Instructions

In a mixing bowl, combine the vinegar, mustard, ¼ teaspoon salt and pepper. Whisk to combine. Slowly drizzle in olive oil. Set aside.

In a medium saucepot, place potatoes; cover with cold water. Add remaining ½ teaspoon salt. Bring to a boil. Reduce to a simmer. Cook potatoes until a paring knife inserted in side comes out easily; about 15 minutes. Drain and cool slightly. Cut into quarters or halves based on potato size.

Fill a medium pot with water; bring to boil. Reduce to a simmer. Add beans. Blanch for 2 minutes. Drain in a strainer placed over the sink. Rinse with cold water to cool. Dry beans with paper towels. Place in a large mixing bowl. Add potatoes, tomatoes, olives, onion, capers, basil and parsley. Toss with vinaigrette.

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Ingredients

SERVINGS: 6
  • 2 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¾ tsp salt (divided)
  • 1/8 tsp white pepper
  • ¼ cup extra-virgin olive oil
  • 1½ pounds small red, fingerling or Yukon potatoes
  • ½ pound haricot vert (slender green beans), ends trimmed
  • 1 cup cherry or teardrop tomatoes, halved
  • ¾ cup pitted Kalamata olives, halved
  • ¾ cup thinly sliced red onion
  • 2 Tbsp capers, drained and rinsed
  • ¼ cup chopped fresh basil
  • ¼ cup chopped Italian parsley leaves