Green Beans and New Potato Salad with Honey Vinaigrette Recipe
A refreshing Green Beans and New Potato Salad tossed in a sweet and tangy honey vinaigrette, perfect as a light side dish or for picnics and barbecues. This recipe features crisp-tender green beans and tender quartered new potatoes, dressed with a flavorful mixture of white balsamic vinegar, honey, garlic, fresh rosemary, red onion, and Dijon mustard.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 lbs new potatoes, quartered
- 2 lbs green beans, trimmed
- 1/4 medium red onion
Dressing
- 1/2 cup white balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic
- 2 tbsp fresh rosemary, chopped
- 1 tbsp Country Dijon mustard
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: Place the quartered new potatoes in a pot of salted water just enough to cover them. Bring the water to a boil and cook until the potatoes are tender but still firm, about 13-15 minutes. Drain well and let them cool. For larger potatoes, cut into 8 pieces instead of 4 for even cooking.
- Cook the Green Beans: Using the same pot, bring salted water to a boil again. Add the trimmed green beans and cook until they reach a crisp-tender texture, about 5 minutes. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their bright green color.
- Prepare the Dressing: In a food processor bowl, combine the white balsamic vinegar, honey, garlic cloves, chopped fresh rosemary, quartered red onion, and Dijon mustard. Pulse until the garlic and onion are finely chopped and the mixture is combined.
- Emulsify the Dressing: With the food processor running, slowly drizzle in the olive oil until the dressing becomes smooth and emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooled potatoes and blanched green beans. Pour the honey vinaigrette dressing over the vegetables and gently toss to coat evenly. Refrigerate the salad until ready to serve, allowing the flavors to meld.
Notes
- Ensure the green beans are cooled rapidly in ice water after cooking to maintain their vibrant color and crisp texture.
- Adjust the sweetness of the dressing by adding more or less honey according to your preference.
- If you don’t have a food processor, finely mince the garlic and onion by hand and whisk the dressing ingredients together thoroughly.
- This salad can be served chilled or at room temperature, making it versatile for various occasions.
- For added crunch, consider tossing in some toasted nuts or seeds before serving.
