Potatoes and green beans are a classic combination. I thought I would mix it up a bit by adding some asparagus as well. The new potatoes are boiled and then tossed with a little dressing while still warm. The green beans and asparagus are blanched and then shocked in an ice bath so they keep their bright green color. The salad is then mixed with a dijon mustard vinaigrette, some walnuts, a little red onion and minced parsley.
This salad works really well at either room temperature or served cold. It has a bold, tangy taste thanks to the dijon mustard vinaigrette. I usually serve this as a side salad but it’s a versatile recipe – you can just add some arugula and olives if you want to make it a main dish. This potato salad with green beans and asparagus is a great dish to bring to a picnic, party or barbecue – it’s easy to pack and take to work as well.
A couple of notes:
I sliced the potatoes in half before cooking. This helped them cook faster. The new potatoes I used were very small – about the size of a golf ball. If yours are bigger you may want to quarter them.
Cooking the new potatoes takes a little guess work. How long you cook them depends on their size. You want to start checking to see if they are fork tender about 12 or 13 minutes in. Keep checking them every minute or so until they are ready.
Blanch the green beans and asparagus in boiling water and then shocked them in some ice water. This helped keep them a bright green color.
The asparagus I used was fairly thick. If you’re using thin asparagus then you’ll need to cook them for a shorter amount of time. Also, when you chop up the asparagus, you want it to be roughly the same length as the halved green beans.
You want to toss half the dressing over the warm potatoes to enhance their flavor. The remaining dressing is tossed over the whole salad at the end.
|Potato Salad with Green Beans and Asparagus|| |
- 1 pound of new potatoes - I used about 15 small new potatoes.
- 1 pound of green beans
- 1 bunch of asparagus
- 2 Tbs minced red onion
- 2 Tbs minced parsley
- 1 large handful of walnuts
- 4 Tbs olive oil
- 2 Tbs red wine vinegar
- 1 tsp dijon mustard
- 1 large clove of garlic - put through a garlic press
- 8 twists of black pepper
- Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
- Trim green bean ends and cut green beans in half.
- Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
- While potatoes are cooking, bring another pot of water to a boil. Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
- Prepare and ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
- Mince red onion and set aside.
- Mince the parsley and set aside.
- Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
- Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
- Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.