Refreshing Green Bean and Potato Salad

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Olive oil (3 tablespoons)
• White wine vinegar (2 tablespoons)
• Dijon mustard (1 tablespoon)
• Fresh parsley (1/4 cup, chopped)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/4 cup, finely chopped)
• Potatoes (1 pound, diced (preferably new potatoes))
• Green beans (8 ounces, trimmed)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until they are crisp-tender. Drain and immediately rinse under cold water to halt the cooking process, preserving their bright color and crunch.
2. In the same pot, add the diced potatoes and cook until tender, about 10-12 minutes. They should be easily pierced with a fork but not falling apart. Drain the potatoes and set them aside to cool.
3. In a large mixing bowl, combine the cooled green beans, tender potatoes, finely chopped red onion, halved cherry tomatoes, and fresh parsley. Gently toss to mix the ingredients.
4. In a separate small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, salt, and black pepper until well combined and emulsified.
5. Pour the tangy dressing over the salad and toss gently to ensure everything is evenly coated.
6. Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
7. Serve chilled as a refreshing side dish or light lunch, and enjoy the burst of flavors in every bite!