This post is from CSA Week 1, but I didn’t get around to posting it until today.
I needed a quick and easy way to use some of the CSA produce that Greg and I got this week. I was out of town this weekend and didn’t have time to develop a meal plan – and the week is quickly drawing to a close. This simple salad made for a great lunch side, keeps well in the fridge, and you can substitute whatever vegetables you may have on hand. The vinaigrette is great on everything from green salads to pasta salads!
Potato and Green Bean Salad with Balsamic Vinaigrette
- 3 potatoes, cubed
- 1 quart green and purple beans
- 1 green bell pepper, diced
- 1 red bell pepper, diced
For the dressing:
- 1/4 cup olive oil
- 3 tbsp dijon mustard
- 3 tbsp balsamic vinegar
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 clove of garlic, pressed
- Boil the cubed potatoes for 10-15 minutes, or until fork-tender.
- As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).
- Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.
- Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.
- In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.
Makes 6 cups.
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