Potato Salad with Green Beans and Lots of Herbs is a refreshing version of a summer staple.
This Potato Salad with Green Beans and Lots of Herbs is amped up with crisp green beans and lots of unexpected herbs, which produce a refreshing version of potato salad. It's delicious at room temperature or cold.
2 pounds small red potatoes
½ tablespoon plus 1 teaspoon kosher salt, divided
2 tablespoons white wine vinegar
½ tablespoon Dijon mustard
1/3 cup olive oil
½ teaspoon freshly ground pepper
1 pound green beans, cut into 1-inch pieces
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh dill
2 tablespoons minced chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh thyme
Place the potatoes in a large pot, cover with water, and add ½ tablespoon kosher salt. Bring to a boil; boil the potatoes for about 10 minutes, depending on the size of the potatoes. They are done when you can prick them easily with the tip of a knife. Drain the potatoes and let them cool until they are still warm but able to be handled.
While the potatoes are cooking, whisk the vinegar, mustard, and olive oil together in a small bowl. Whisk in 1 teaspoon salt and the pepper. Set the dressing aside.
Fill the pot you cooked the potatoes in with 6 cups water, and bring to a boil. Add the green beans, and blanch them for 3 to 4 minutes. Drain them in a colander and run cold water over them to cool them off and help them stay bright green.
When the potatoes are still warm but okay to handle, quarter them and place them in a large bowl. Pour the dressing over the warm potatoes, and fold with a wooden spoon. Let them sit for 5 minutes. Add the green beans, and fold again to coat them with the dressing. Let the potatoes and green beans cool on the counter, about 20 minutes.
Fold in the parsley, dill, chives, mint, and thyme, and season to taste with more salt and pepper. Serve at room temperature or cold.
Let quartered potatoes sit in vinaigrette 5 minutes. Add green beans.