Ingredients
Scale
- 1/2 pound fresh green beans, trimmed
- 24 ounces small white potatoes
- 3 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 minced garlic clove
- 1 teaspoon kosher salt (divided)
- 1/2 cup olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon black pepper
Instructions
- Cook the potatoes in boiling water until fork-tender (15-20 minutes). Drain and cool before cutting into halves or quarters.
- Blanch the green beans in boiling water for about 3-5 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a mixing bowl, whisk together balsamic vinegar, dijon mustard, minced garlic, and half the kosher salt. Gradually add olive oil while whisking until well blended. Season with black pepper and adjust salt as needed.
- In a large bowl, combine the cooked potatoes and blanched green beans. Pour the dressing over and toss gently to coat. Sprinkle with chopped chives before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg