This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long!
Ingredients
- 1.5 pounds little potatoes cut into halves
- 8 ounces French or green beans steamed or boiled
- 2 eggs hard boiled
- Salt & pepper to taste
Dressing:
- 1/4 cup olive oil
- 1 tablespoon lemon juice + zest from 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1 clove garlic minced
- Salt & pepper to taste
Instructions
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Prep your little potatoes (boil them for about 15 min or until they’re cooked), steam the beans or boil them until they’re tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you’re coordinated. 😉
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Meanwhile, add all the dressing ingredients to a jar and shake to combine.
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Allow your potatoes to cool for at least 15 minutes.
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Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired.