Description
This warm potato salad is a spring/summer essential. No mayo, packed with herby freshness, ready in 35 minutes.
Ingredients
Scale
- 1 1/2 pounds baby potatoes* (see note below)
- 2 1/4 teaspoons fine sea salt, divided
- 8 ounces green beans, trimmed and cut into 1 1/2-inch pieces
- 1 small garlic clove, grated, crushed, or minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice (or white wine/apple cider vinegar)
- 2 teaspoons Dijon or brown mustard
- Lots of coarsely ground black pepper
- 1 cup pitted and halved kalamata olives
- 1/4 cup finely chopped fresh herbs like cilantro, dill, and/or parsley
Instructions
- Halve or quarter the potatoes; they should be roughly 1-inch pieces. Place in a medium pot, add 2 teaspoons salt, and enough water to cover by about 2 inches. Cover and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes can be pierced easily with a knife, being careful not to overcook them, 12 to 15 minutes.
- When the potatoes are about 3 minutes from being done, toss the green beans into the pot, and cook just until they’re bright green and the potatoes are creamy.
- Drain the vegetables, return them to the empty pot, and let stand for a minute to let them dry a little.
- While the vegetables are cooking, make the dressing. In a small bowl, combine the garlic, olive oil, lemon juice, mustard, lots of pepper, and the remaining 1/4 teaspoon salt. Whisk to combine.
- While the vegetables are still hot, pour the dressing into the pot, and add the olives and herbs. Toss to combine, taste, and adjust the seasonings, if needed.
- Transfer the salad to a serving platter. Serve warm or at room temp.
Notes
If you can’t find baby potatoes, use white/Yukon gold and cut them to a similar size.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 265
- Fat: 14.3 g
- Carbohydrates: 32.9 g
- Fiber: 7.1 g
- Protein: 4.2 g
