As a French woman, my grandmother was adamantly opposed to mayonnaise. She wouldn’t dare mix it into her potato salad, or slather a slice of sandwich bread with the white goo. Rather, she preferred light vinaigrette’s concocted out of fresh herbs and occasionally Dijon mustard.
As an adult, I now see the beauty in her method. Mayo weigh’s down the ingredients, while a vinaigrette brings another layer of flavor to the recipe, making it sing.
This Green Bean and Potato Salad with Rosemary Vinaigrette brings the best of spring to your plate. With only two main ingredients, and a dressing that takes mere minutes to whip up, it would be great for Easter.
The olive juice in the vinaigrette might sound odd to you, but it adds a briny flavor that compliments the other ingredients. Don’t leave it out. Enjoy!
If you decide to take a chance on this Green Bean and Potato Salad with Rosemary Vinaigrette, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 pound baby potatoes
- ½ pound green beans, ends trimmed
- 1 large garlic clove, peeled and minced
- 3 springs rosemary, minced
- ½ teaspoon lemon zest
- ½ teaspoon olive juice
- 2 tablespoons avocado oil or olive oil
- Salt and pepper to taste
- In a pot of boiling water, boil potatoes for 15 - 20 minutes until fork tender. Drain water, and smash down them with a potato masher.
- In the same pot, boil green beans for 2-3 minutes, until bright green and tender. Rinse under cold water. Set aside.
- Place potatoes and green beans in a large serving bowl. Whisk together the dressing ingredients, and pour over top. Toss together with your hands. Serve either warm or at room temperature.