By Kathryn Washburn Breighner
This is one of my favorite summer dishes, a simple blend of summer's best vegetables. I made this yesterday but I started by going to the garden and digging potatoes, picking the tiny French green beans that I grow, pulling an onion and cutting some dill and chives. Ok, so I can't do this most of the year but right now, it's a delight.
Basically, this salad is a blend of potatoes, green beans, an onion, herbs such as dill, chives, and tossed in a simple, light dijon mustard, olive oil, and balsamic vinegar dressing. In the spring, I will use pea pods or asparagus instead of beans. This can be served warm, at room temperature or chilled. My favorite is room temperature. Take this to a potluck dinner and it will disappear!
Toss together:
2 c cut potatoes, simmered until almost tender
2 c green beans, steamed
1/2 onion, chopped
3 T olive oil
1 T balsamic vinegar
1 1/2 t dijon mustard
2 T chopped chives
1 T fresh chopped dill
salt & pepper to date
2 comments:
Mmmmmm...Good! I made a double recipe of this yesterday and boy is it yummy...with fresh green beans, new little red potatoes and a big Texas sweet onion...I can't stop eating it!! Thanks for sharing it. Becky
This salad is always a hit when we serve it--such an interesting way to use green beans and new potatoes.
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