Robb’s Red Potato & Green Bean Salad

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Servings: 8 Difficulty: Advanced
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A vibrant Mediterranean-inspired salad featuring tender red potatoes, crisp green beans, and a zesty herb vinaigrette.
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This fresh and flavorful salad combines boiled red potatoes and green beans with a tangy dressing made from herb vinegar, olive oil, and mustard. Topped with walnuts, red peppers, and fresh herbs, it offers a satisfying balance of textures and tastes. Perfect for lunch or as a side dish, it is best enjoyed at room temperature or slightly warm.

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Robb’s Red Potato & Green Bean Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1081.8

Description

This fresh and flavorful salad combines boiled red potatoes and green beans with a tangy dressing made from herb vinegar, olive oil, and mustard. Topped with walnuts, red peppers, and fresh herbs, it offers a satisfying balance of textures and tastes. Perfect for lunch or as a side dish, it is best enjoyed at room temperature or slightly warm.

Ingredients

Directions

  1. Prepare dressing, in blender container
  2. Combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds.
  3. Blend until well emulsified.
  4. Cut green beans on the diagonal in 1-1/2-inch pieces and
  5. cook in a large pot of boiling water until just tender-crisp.
  6. Refresh in cold water, drain and pat dry.
  7. Cook the potatoes in a large pot of boiling water until just tender when pierced with a knife, 12-15 minutes.
  8. Drain and pat dry.
  9. Allow the potatoes to cool slightly.
  10. Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to
  11. coat as you
  12. slice.
  13. Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat.
  14. Dice red pepper,
  15. chop scallions and parsley, and
  16. add with remaining ingredients and
  17. toss to
  18. combine, drizzling just enough additional dressing to evenly
  19. coat salad.
  20. Grind black pepper over salad to taste and lightly toss again.
  21. Taste and adjust seasonings.
  22. Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not
  23. refrigerate!
  24. Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving.
  25. This is available from Balducci's, New York City.
  26. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1081.8kcal
% Daily Value *
Total Fat 81.3g126%
Saturated Fat 9.6g48%
Cholesterol 0.0mg0%
Sodium 2479.8mg104%
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: red potato, green bean, salad, mediterranean, herb vinegar, olive oil, caraway, celery seed, walnut, red pepper, scallion, parsley, vegan, gluten free, fresh, light, lunch, side dish
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