Menu
- Starters and bites
Italian-style potato salad
Cooking 15 minutes
Preparation 20 minutes
2 servingsIngredients
- 1 packet of Parisian plain Champêtre potatoes
- 454 g (1 lb) fresh green beans
- 250 ml (1 cup) cherry tomatoes, halved
- 15 ml (1 tbsp.) Butter
- 5 ml (1 teaspoon) salt
Parsley vinaigrette:
- 90 ml (6 tbsp.) Olive oil
- 30 ml (2 tbsp.) Red wine vinegar
- 1 garlic clove, minced
- 250 ml (1 cup) fresh Italian parsley, chopped
- Juice of half a lemon
- Salt and pepper to taste
Steps
- Bring a pot of water to a boil. Add the salt to the water.
- Add the green beans and blanch for about 2 to 3 minutes or until tender, crisp and bright green in color.
- Drain the green beans and run them under cold water to stop cooking.
- Combine the ingredients to make the dressing in a small jar with a cap.
- Screw on the cap and shake vigorously.
- Cut the potatoes in half and heat them for 15 minutes in a pan with a little butter.
- Place the potatoes and beans in a large bowl and toss with about half of the vinaigrette.
- Allow the flavors to be absorbed for at least 5 minutes.
- When ready to serve, add the tomatoes and the rest of the dressing.
- Drizzle with the juice of half a lemon.
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