Ingredients
2 pounds small potatoes (new or red potatoes)
1 teaspoon salt
1 pound string green beans (trimmed)
1/2 teaspoon salt
1 cup cherry tomatoes (cut in half)
6 tablespoons extra virgin olive oil
2 tablespoons red apple vinegar
1 clove fresh garlic (minced)
1 cup fresh Italian flat-leaf parsley (chopped)
Salt and pepper to taste
Fresh lemon juice from ½ lemon (optional)
Instructions
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Place potatoes in a large pot of cold water with 1 teaspoon salt. Bring to a boil, then reduce heat to simmer for 15–20 minutes until tender.
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Meanwhile, bring another pot of water to boil. Add ½ teaspoon salt and blanch green beans for 2–3 minutes until crisp-tender and bright green. Drain and rinse under cold water.
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In a small jar, combine olive oil, red apple vinegar, minced garlic, and chopped parsley. Shake well to make the vinaigrette.
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Drain potatoes when done and let cool slightly. Cut into halves or quarters.
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In a large bowl, toss warm potatoes and green beans with half of the vinaigrette. Let sit for 5 minutes.
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Add cherry tomatoes and remaining vinaigrette. Toss again and drizzle with fresh lemon juice if desired
Notes
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Use fresh green beans for best texture and color.
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Salad can be made ahead; add tomatoes and lemon juice just before serving.
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Adjust vinegar and lemon juice to taste for desired acidity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes