Garden Potato Salad
Ingredients
Vegetables
-
1
lb
green beans
-
1
lb
wax beans
-
3
lb
red and yellow new potatoes
-
4
large
carrots
-
¼
cup
fresh parsley
Vinaigrette
-
¼
cup
extra-virgin olive oil
-
2
tbsp
Old Fashioned Dijon Mustard
-
1
tbsp
raw honey
-
2
cloves
garlic
-
2
tbsp
white balsamic vinegar
-
2
tbsp
chopped fresh thyme
-
1
tbsp
Himalayan salt
-
1
tsp
freshly ground black pepper
-
½
tsp
chili pepper flakes
Instructions
- Boil the potatoes in salted water until fork tender, then drain and cool for 10 to 15 minutes.
- In a separate pot, cook the carrots in slightly salted water until fork tender, then drain and plunge into icy cold water.
- Steam the beans until tender but still slightly crunchy, then plunge into icy cold water.
- Drain the cooled beans and carrots.
- Make the vinaigrette by mixing all ingredients until well combined and slightly emulsified.
- In a large salad bowl, combine the beans, carrots, and potatoes. Add fresh parsley and vinaigrette, then toss gently to coat.
- Serve immediately or refrigerate and serve cold later.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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