Green beans and small new potatoes in a basic vinaigrette. Served room temperature or cold this is perfect for summer meals and pairs well with fish or grilled meat.Begin at least a few hours ahead to allow time to cool before serving.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: < 30 Min Prep w/Longer Cook Time, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Potatoes, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 8servings
Author: Catherine Christiano
Ingredients
1 1/2poundssmall new potatoesleave skins on
12ouncesharicots verts green beans
Vinaigrette
1/4cupolive oil
1/4cupred wine vinegar
1/4teaspoonsalt
1/8teaspoonground black pepper
1/4teaspoonoregano
Instructions
In 3-quart saucepan add potatoes and cover with water. Cover and bring to a boil, then simmer until tender, approximately 15 minutes. Drain and rinse with cool water. Place in large serving bowl.
Meanwhile in 2-quart saucepan add green beans and about an inch of water. Cover and bring to a boil, then simmer until just tender, approximately 10 minutes. Drain and rinse with cool water. Add to serving bowl. Set aside to cool to room temperature or place in refrigerator until ready to serve.
To make vinaigrette, whisk together all ingredients in small bowl. Just before serving toss potatoes and green beans with vinaigrette.