Search
Explore

Best of the summer- quick and healthy tomato, potato, green bean salad

Tomato, Green Bean, and Potato Salad with Mustard Vinaigrette

Best of the summer- quick and healthy tomato, potato, green bean salad

Ingredients:

  • 2 shallots or 1/6 of a red onion
  • 2 tbsp red wine or sherry vinegar
  • 6 tbsp olive oil
  • 1 tbsp grainy or Dijon mustard
  • 1 tsp honey
  • 1 pint cherry tomatoes
  • 12 small red skinned potatoes, cut in half or quarters
  • Small bundle green beans

Method:

Finely chop the shallots or onions. Top with vinegar and let sit while you prepare the rest of the salad.

Halve the cherry tomatoes and place in a large bowl. Trim the string end off the green beans.

Place the potatoes in a pot of cold water. Bring to the boil. Once boiling, cook the potatoes for approximately 15-20 minutes or until soft (but not disintegrating). Potatoes should be firm, with a fork wanting to not quite go through it easily. At this time, add the green beans. Cook for another 2 minutes. Drain and add to the tomatoes.

While the potatoes are cooking, finish the vinaigrette by adding the oil, mustard, and honey to the vinegar and shallots/onions.

As soon as you drain the potatoes and green beans toss with the vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

Article Posted 7 years Ago

Videos You May Like