Tuscan Potato Salad with Green Beans
Potato salad can absolutely carry Tuscan flavor. This bright, herb-forward bowl has warm baby potatoes, snappy green beans and a Champagne Balsamic vinaigrette that keeps the whole thing fresh instead of heavy.
Ingredients
Method
- Simmer the potatoes in generously salted water until tender but not falling apart. Add the green beans for the final two minutes, then drain and let the steam fade for five minutes.
- Whisk Rosemary Olive Oil, Champagne Balsamic, Dijon and Tuscan Gourmet Garlic in the bottom of a large serving bowl. Season assertively with salt and pepper.
- Toss the warm potatoes and beans in the vinaigrette so they drink in the flavor. Fold in tomatoes, red onion and parsley. Serve warm, room temperature or chilled.
Notes
Time: 35 min
Kitchen tip: Warm potatoes absorb dressing better than cold ones, so do not wait for them to refrigerate before the first toss.
