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Tuscan Potato Salad with Green Beans

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.
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Total Time 35 minutes
Servings: 8 servings
Course: Pasta & Sides
Ingredients Method Notes

Ingredients
  

  • 2.5 pounds baby Yukon Gold potatoes, halved
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 cup halved cherry tomatoes
  • 0.5 cup thinly sliced red onion
  • 0.25 cup Rosemary Olive Oil
  • 3 tablespoons Champagne Balsamic Vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons Tuscan Gourmet Garlic
  • 0.25 cup chopped parsley
  • salt and cracked black pepper, to taste

Method
 

  1. 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.
  2. 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.
  3. 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.

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