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Robb’s Red Potato and Green Bean Salad

Robb's Red Potato and Green Bean Salad recipe image
A vibrant and flavorful salad featuring tender new potatoes and crisp green beans tossed in a zesty herb and caraway vinaigrette. Topped with walnuts, red pepper, and fresh herbs, this dish is best served warm or at room temperature. A perfect light main course or side dish for lunch or dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1082
Dietary: Vegan
Description
A vibrant and flavorful salad featuring tender new potatoes and crisp green beans tossed in a zesty herb and caraway vinaigrette. Topped with walnuts, red pepper, and fresh herbs, this dish is best served warm or at room temperature. A perfect light main course or side dish for lunch or dinner.
Directions
  1. 1
    Prepare the dressing in a blender container.
  2. 2
    Combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds.
  3. 3
    Blend until well emulsified.
  4. 4
    Cut green beans on the diagonal in 1-1/2-inch pieces.
  5. 5
    Cook in a large pot of boiling water until just tender-crisp.
  6. 6
    Refresh in cold water, drain and pat dry.
  7. 7
    Cook the potatoes in a large pot of boiling water until just tender when pierced with a knife, 12-15 minutes.
  8. 8
    Drain and pat dry.
  9. 9
    Allow the potatoes to cool slightly.
  10. 10
    Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice.
  11. 11
    Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat.
  12. 12
    Dice red pepper, chop scallions and parsley, and add with remaining ingredients.
  13. 13
    Toss to combine, drizzling just enough additional dressing to evenly coat salad.
  14. 14
    Grind black pepper over salad to taste and lightly toss again.
  15. 15
    Taste and adjust seasonings.
  16. 16
    Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not refrigerate!
  17. 17
    Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1082kcal
% Daily Value *
Total Fat 81.3g126%
Saturated Fat 9.6g48%
Sodium 2480mg104%
Total Carbohydrate 80.1g27%
Dietary Fiber 16.5g66%
Sugars 18.5g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, green bean, salad, mediterranean, vegan, gluten free, herb vinaigrette, caraway, warm salad, light lunch
Read it online: https://www.chefs-mate.com/recipe/robbs-red-potato-and-green-bean-salad/