Recipes

Potato and Green Bean Salad with Balsamic Vinaigrette

3 potatoes, cubed

1/1 -3/4lb green beans

1-2 sweet pepper, diced

For the dressing:

1/4 cup olive oil

3 tbsp dijon mustard

3 tbsp balsamic vinegar

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 clove of garlic, pressed

Boil the cubed potatoes for 10-15 minutes, or until fork-tender.

As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).

Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.

Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.

In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.