Warm Marinated Potato and Green Bean Medley
This delightful Warm Marinated Potato and Green Bean Medley is a vibrant and wholesome dish that makes a perfect side or a light main meal. The combination of tender baby red potatoes and crisp green beans is elevated with a zesty dressing featuring red wine vinegar, Dijon mustard, and a hint of garlic. The addition of sweet bell peppers and onions adds a burst of color and flavor, making this salad not only a feast for the eyes but also for the palate. Best enjoyed warm or at room temperature, it pairs wonderfully with crusty bread and is an excellent dish to take on picnics or potlucks. With no mayonnaise involved, it’s lighter and travels well, ensuring freshness every time.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
baby red potatoes
1 lb (washed and quartered)
fresh green beans
1/2 lb (trimmed and steamed)
red sweet bell pepper
1 (diced fine)
sweet onion
1 small (diced fine)
red wine vinegar
1/4 cup (n/a)
kosher salt
1 teaspoon (n/a)
Dijon mustard
1 teaspoon (n/a)
olive oil
1/2 cup (n/a)
garlic
1 clove (crushed)
Instructions
1
In a small bowl, whisk together the red wine vinegar, kosher salt, Dijon mustard, olive oil, and crushed garlic until the dressing is well combined and emulsified.
2
In a saucepan, gently boil the baby red potatoes in salted water until fork-tender, about 15-20 minutes. Drain and set aside.
3
While the potatoes are boiling, place the fresh green beans in a steamer basket and steam until bright green and tender-crisp, around 5-7 minutes. Immediately drain and rinse the beans under cold water to stop the cooking process. Set aside.
4
Once the potatoes are cool enough to handle, cut them into quarters and transfer them into a medium mixing bowl.
5
Add the steamed green beans, diced sweet bell pepper, and diced onion to the bowl with the warm potatoes.
6
Drizzle the prepared dressing over the potatoes and vegetables. Gently toss to ensure everything is evenly coated.
7
Season with salt and pepper to taste, then serve the salad warm or at room temperature for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Warm Marinated Potato and Green Bean Medley?
It is a vibrant and wholesome salad featuring tender baby red potatoes, crisp green beans, and a zesty Dijon vinaigrette.
Is this recipe vegan?
Yes, all ingredients including the olive oil, vinegar, and mustard are plant-based, making it suitable for vegans.
Can I serve this dish cold?
While it is best enjoyed warm or at room temperature to allow the potatoes to absorb the dressing, it can also be served chilled.
Does this potato salad contain mayonnaise?
No, this recipe uses a lighter dressing made of olive oil and red wine vinegar instead of mayonnaise.
What type of potatoes are recommended?
The recipe calls for baby red potatoes because they have thin skins and hold their shape well after boiling.
How long should I boil the baby red potatoes?
Boil them in salted water for about 15 to 20 minutes or until they are fork-tender.
What is the best way to cook the green beans?
Steam the fresh green beans for 5 to 7 minutes until they are bright green and tender-crisp.
How do I keep the green beans from becoming mushy?
Immediately drain and rinse the beans under cold water after steaming to stop the cooking process.
What are the ingredients for the dressing?
The dressing consists of red wine vinegar, olive oil, Dijon mustard, kosher salt, and crushed garlic.
Should I peel the potatoes?
No, the baby red potatoes should be washed and quartered but not peeled, as the skin adds texture and color.
Can I use a different type of vinegar?
Red wine vinegar is preferred for its zest, but apple cider vinegar or white wine vinegar can be used as substitutes.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, but always check your mustard label to be certain.
How much olive oil is used in the recipe?
The recipe requires 1/2 cup of olive oil for the dressing.
Can I use frozen green beans instead of fresh?
Fresh green beans are recommended for the best texture, but frozen beans can be used if steamed carefully.
What type of onion is best for this salad?
A small sweet onion diced fine is used to provide a mild, slightly sweet flavor.
How should I prepare the garlic?
One clove of garlic should be crushed and whisked into the dressing for an even flavor distribution.
Is this dish suitable for picnics?
Yes, because it contains no mayonnaise, it travels well and is safer for outdoor gatherings like picnics.
How many servings does this recipe provide?
While the exact count varies by portion size, it is designed as a substantial side dish for a standard family meal.
Can I add other vegetables to this medley?
Yes, you can easily add cherry tomatoes, cucumber, or blanched corn to customize the salad.
How do I ensure the dressing is well combined?
Whisk the vinegar, salt, mustard, oil, and garlic in a small bowl until the mixture is emulsified.
Should the potatoes be hot when I add the dressing?
Yes, adding the dressing to the warm potatoes helps them absorb the flavors more effectively.
What kind of bell pepper is used?
One red sweet bell pepper, diced fine, is used for a burst of color and sweetness.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, it can be made a few hours in advance; just let it sit at room temperature before serving for the best taste.
Is this salad considered a healthy option?
Yes, it is packed with vegetables and heart-healthy olive oil, making it a nutritious choice.
What can I serve this with?
It pairs perfectly with crusty bread, grilled chicken, or roasted fish.
How much salt is in the dressing?
The recipe calls for 1 teaspoon of kosher salt in the dressing, plus extra for the boiling water and final seasoning.
Can I use dried garlic instead of fresh?
Fresh crushed garlic is recommended for the best flavor, but 1/4 teaspoon of garlic powder can work in a pinch.
What size should the potatoes be cut?
The baby red potatoes should be cut into quarters for bite-sized pieces.
Is the mustard flavor very strong?
The one teaspoon of Dijon mustard provides a subtle tang that complements the vinegar without being overpowering.