Potato and green bean salad: the recipe with lemon vinaigrette, fresh and flavorful, perfect for any occasion, an easy and quick side dish.
You can cook it ahead and then serve it when needed.
If you want to further enrich this dish, you can add oil-packed tuna or hard-boiled eggs.
All accompanied by a dressing, the lemon vinaigrette, where the combination of vinegar, oil and lemon gives the right balance to the dish.
Thought for you:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Low heat, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s go shopping
- 14 oz green beans
- 11 oz potatoes
- 2 tbsp extra virgin olive oil
- 2 tsp vinegar
- Half lemon (juice)
- 1 bunch parsley
- to taste oregano
- to taste pepper (ground)
Potato and green bean salad: the recipe with lemon vinaigrette
Tools
What we need
- 1 Cutting board
- 1 Knife
- Pot
- Colander
- Bowl
- Small bowl
- 1 Immersion blender
Preparation Potato and Green Bean Salad: the Recipe with Lemon Vinaigrette
Place a large pot on the stove, large enough to hold both the green beans and the potatoes.
Bring the water to a boil with a pinch of salt, meanwhile prepare the vegetables.
Trim the tips off the green beans,
Rinse them several times under running water.
Peel the potatoes and cut them into chunks.
As soon as the water starts to boil, add the potatoes first, cover and cook for 5 minutes, then add the green beans and finish cooking.
Total cooking time should be about 10 minutes, but it depends on the size of the potatoes and the seasonality of the green beans.
When both are cooked, drain them immediately and cool under running water to stop the cooking and keep the green beans vibrant in color.
Meanwhile prepare the lemon vinaigrette.
In a bowl, pour the oil, vinegar, lemon, a pinch of pepper, salt and oregano.
Turn on the immersion blender to create a creamy dressing. Here’s our sauce.
Add a chopped parsley mixture to it.
Only when the vegetables have cooled, add this dressing, mix and serve chilled from the refrigerator.
Here is the Potato and Green Bean Salad with lemon vinaigrette, ready to serve.
Storage and tips
Potato and green bean salad: the recipe with lemon vinaigrette
You can store this dish in the refrigerator for up to 3 days, covered; otherwise the potatoes will darken.
Ask me anything
Potato and green bean salad: the recipe with lemon vinaigrette
Can I use all types of green beans?
Yes, even the flat variety (broad green beans).
Potato and green bean salad: the recipe with lemon vinaigrette
