This Savory Saturday recipe is simple, comforting and perfect for this time of year.
Tender potatoes tossed with crisp green beans and fresh herbs in a light, flavorful dressing. Comforting but still fresh and bright.
This is one of those dishes that feels satisfying without being heavy. The baby red skin potatoes give it that classic potato salad feel while the green beans add freshness, texture and beautiful color. Fresh herbs brighten everything up and make it taste especially seasonal.
It’s perfect for that picnic or family gathering this weekend, since it holds up well and tastes just as good served slightly warm or chilled.
Herbed Potato & Green Bean Salad
Ingredients~
- 1 ½ pounds baby red skin potatoes, halved or quartered depending on size
- 2 cups fresh green beans, trimmed and cut in halves
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2–3 tablespoons water, as needed
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions~
- Boil the potatoes until fork tender, about 12–15 minutes. Drain and let cool slightly.
- Blanch the green beans for 2–3 minutes until bright green and slightly tender, then drain.
- Whisk together the Dijon mustard, lemon juice, water, salt and black pepper until smooth.
- Toss the potatoes and green beans with the dressing, then finish with the fresh parsley and chives.
- Serve slightly warm or chilled.
Simple ingredients, fresh flavor and perfect for a relaxed Saturday meal.
Enjoy and happy Savory Saturday!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
