Fingerling potato and green bean salad
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
A fresh and simple salad that's hearty enough on its own or the perfect partner to your favourite main.
Ingredients
1 pound fingerling potatoes, halved (or white baby potatoes)
2 teaspoons sea salt, divided
½ pound green beans, trimmed
¼ cup cider vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 small clove garlic, minced
3 tablespoons fresh dill, chopped, optional
Preparation
In medium pot, cover potatoes with cold water and add 1 teaspoon salt. Bring to boil over medium-high heat and cook for 8-10 minutes, or until easily pierced with a knife. Add green beans and cook for 1 more minute, until beans are just tender.
Drain and immediately drizzle with vinegar. Cool slightly, add remaining ingredients, toss well to coat. Refrigerate until ready to serve, a minimum of 2 hours, to allow flavours to combine. Serves 4.
