Italian Potato Salad with Green Beans and Tomatoes

For the vinaigrette

• ▢1/2 cup extra virgin olive oil
• ▢1/2 cup red wine vinegar
• ▢1 tablespoon honey
• ▢1 1/2 teaspoons Dijon mustard
• ▢1/4 cup minced parsley
• ▢salt and pepper to taste

For the salad

• ▢3 pounds red potatoes cut into 1 1/2-inch cubes
• ▢3/4 pound green beans stems removed and cut into 3-inch pieces
• ▢1 cup thinly sliced red onion
• ▢1 pint cherry tomatoes halved
• ▢1/4 packed cup basil leaves hand torn

• In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and parsley. Add the red onions into the bowl, mix, and set aside.
• Add the potatoes to a large pot of salted (2 tablespoons salt) water and bring to a boil. When the potatoes are a few minutes from fork tender, add in the green beans. Continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
• Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
• Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required. Let the potatoes and green beans sit in the vinaigrette for at least 10 minutes to better absorb the flavors.
• Finally, add the cherry tomatoes and basil on top and gently mix one more time.

Nutrition

Calories: 341kcal | Carbohydrates: 44g | Protein: 5.6g | Fat: 17.3g | Saturated Fat: 2.5g | Sodium: 419mg | Potassium: 1226mg | Fiber: 8.5g | Sugar: 5.9g | Calcium: 40mg | Iron: 2mg

Source: Sip & Feast