Lemony potato salad.

It seems so French to make a potato salad with vinaigrette dressing instead of mayonnaise … even more so to add a few crisp-tender green beans to the mix. I think of this as a spartan version of Salade Niçoise, without the tuna or egg (though you could add either, or both).

This French-style potato salad recipe is very bright-tasting, perfect for outdoor picnics or indoor dinners on the hottest summer nights. The potatoes and green beans cook in the same pot, so you won’t be standing over the stove for very long. If you’re like me, you have a glass jar of lemony vinaigrette in the fridge pretty much all the time, so the dressing is super easy. Toss in a few chopped fresh herbs from your garden or the farmers’ market, and voila!

 potato salad with green beans and lemon vinaigrette recipe

serves 4

1 pound small new potatoes, scrubbed and cut into bite-sized pieces
1/2 pound slender green beans, trimmed and cut into 2-inch pieces
easy lemon vinaigrette
handful of fresh herbs of your choice, chopped
salt and freshly ground pepper

Bring a pot of well-salted water to a boil; add the new potatoes and cook for 10 minutes. Add the green beans and continue cooking until the beans are crisp-tender and the potatoes are tender. Drain and transfer the vegetables to a serving bowl; while they're still warm, drizzle in lemon vinaigrette to coat. Let cool. Before serving, season to taste with salt and pepper, and gently stir in the chopped herbs. Add more dressing if needed.

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