This green bean and potato salad is easy and can be enjoyed with many grilled proteins and veggie dishes all summer long!
- Large saucepan
- 1.5 lbs Little Potatoes
- 8 oz green bean, snipped off ends and cut to 1 1/2" lengths
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- (To taste) Kosher salt and freshly ground pepper
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh chives, chopped
- (For garnish) chive flowers
Simmer potatoes for about 15 minutes in salted water. Remove the potatoes.
Drain some of the water off then quickly simmer the green beans in the same water until barely tender, about 2 to 3 minutes.
Immerse the beans in an ice bath until cool and drain.
Cut the potatoes in half and add them to a bowl with the green beans.
Whisk together the olive oil, lemon juice, mustard, salt and pepper. Toss with the potatoes and green beans.
Add in the basil and chives and toss gently again.
Let cool in the fridge and to let the flavors meld. Garish with chive flowers and serve.