|Serves||6 to 8|
|Cook Time||30 minutes|
Red potatoes will stay more intact in this salad than yellow potatoes, which tend to break down more. It’s your choice whether or not to leave on the skins. As for the dressing, this recipe makes a fair amount, so dress to taste and store any leftovers in the fridge for future green salads.
|~||Zest of one lemon|
|¼||cup fresh lemon juice|
|1||Tbsp. Dijon mustard|
|½||cup extra-virgin olive oil|
|~||Salt and freshly ground black pepper to taste|
|2||lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)|
|~||Salt to taste|
|2||cups green beans, topped, tailed, and cut into 1-inch lengths|
|4||Tbsp. freshly snipped chives|
This salad is good served either warm or cold.
This content is from the Culinate Kitchen collection.
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