Potato Salad with Beans
| Prep Time | 30 minutes |
| Servings |
1 cup servings
|
Ingredients
- 1 lb. new potatoes about 15 small new potatoes
- 1 lb. green beans `
- 1 bunch asparagus
- 2 tbsp. red onion minced
- 2 tbsp. parsley minced
- 18 halves walnuts cut in half
- 2 tbsp. Olive Oil
- 2 tbsp. water
- 2 tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 2 cloves large cloves of garlic put through a garlic press
- 2 tsp. black pepper
Ingredients
|
Instructions
- Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
- Trim green bean ends and cut green beans in half.
- Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
- While potatoes are cooking, bring another pot of water to a boil. Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
- Prepare and ice bath (large bowl with half water and half ice). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, water, Dijon mustard, minced garlic and black pepper.
- Finely chop the red onion and set aside.
- Mince the parsley and set aside.
- Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
- Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
- Add parsley, red onion, green beans, asparagus, and walnuts to potatoes. Gingerly toss with the remaining vinaigrette and place in refrigerator. Serve cold.
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