Ashley’s Potato Salad
EASY | 40 MIN. | SERVES 6-8
Recipe adapted from NYT Cooking
Ingredients
3 lbs. red new potatoes
12 oz. green beans, trimmed
¼ cup ENZO Organic Red Wine Vinegar
3 Tbsp. whole grain Dijon mustard
½ cup ENZO Organic Extra Virgin Olive Oil
6 scallions, chopped
½ cup parsley, chopped
¼ cup dill, chopped
Salt and pepper, to taste
Directions
Step 1
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 3-4 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop the cooking. Once cooled, drain well and pat dry.
Step 2
Return the water to a boil, if needed. Add the potatoes and cook until tender, ~20 minutes. Drain and allow to cool slightly. When cool enough to handle, cut potatoes in half.
Step 3
In a large bowl, whisk together ENZO Red Wine Vinegar and Dijon mustard. Slowly drizzle in the ENZO Extra Virgin Olive Oil, whisking constantly until emulsified.
Step 4
Add potatoes and green beans to the vinaigrette and toss gently until evenly coated. Fold in the scallions, parsley, and dill. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
