A delightful twist on the classic potato and green bean salad, enhanced with fresh herbs and a tangy mustard vinaigrette.
In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, red wine vinegar, kosher salt, and black pepper until emulsified.
Whisking the dressing thoroughly ensures a smooth and well-combined mixture.
Place the baby red potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool slightly.
Test the potatoes with a fork; they should be tender but not falling apart.
Steam the green beans in a steamer basket over boiling water until tender-crisp, about 5 minutes. Rinse under cold water to stop the cooking process.
Rinsing the beans under cold water helps retain their vibrant green color.
Cut the cooked potatoes into quarters and place them in a large mixing bowl. Add the steamed green beans, diced red bell pepper, and thinly sliced sweet onion.
Cut the vegetables into uniform sizes for even mixing and presentation.
Pour the dressing over the vegetables and gently toss to combine. Sprinkle with chopped parsley.
Toss the salad gently to avoid breaking the potatoes.
Serve the salad warm or at room temperature. Enjoy!
This salad tastes great when served fresh, but the flavors deepen if allowed to sit for a while.
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