French-style potato salad

BITSOFCAREY
6 servings Prep: 15 mins, Cooking: 15 mins By Food24
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Ingredients (11)

600 g baby potatoes — (or pink fir or fingerling)
125 g green beans — fine, trimmed, blanched
1 red onion — thinly sliced
4 radishes — thinly sliced
45 ml dill — finely chopped
DRESSING:
2 garlic — cloves, crushed
45 ml dijon mustard
5 ml honey — or sugar
80 ml white wine vinegar — or lemon juice
80 ml olive oil — extra virgin
salt and freshly ground black pepper
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Method:

Slice the potatoes into big chunks. Place into a large pot of salted cold water and bring to the boil. Cook until tender (about 10 -15 minutes max will do the trick).

Drain the potatoes using a colander, season with salt and pepper and allow to cool slightly while prepping the other vegetables and making the dressing.

Place all the dressing ingredients into a jar, seal with a lid and shake until well combined and emulsified.  Alternatively whisk ingredients vigorously in a small bowl.

In a large salad bowl, combine the cooked potatoes, sliced onion and radish, herbs and dressing. Season with salt and pepper to taste.

Best served at room temperature.

Variations:
Add boiled egg wedges
Add halved baby tomatoes

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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