Italian-style potato salad

 Cooking 15 minutes
 Preparation 20 minutes
 2 servings


  • 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


  1. Bring a pot of water to a boil. Add the salt to the water.
  2. Add the green beans and blanch for about 2 to 3 minutes or until tender, crisp and bright green in color.
  3. Drain the green beans and run them under cold water to stop cooking.
  4. Combine the ingredients to make the dressing in a small jar with a cap.
  5. Screw on the cap and shake vigorously.
  6. Cut the potatoes in half and heat them for 15 minutes in a pan with a little butter.
  7. Place the potatoes and beans in a large bowl and toss with about half of the vinaigrette.
  8. Allow the flavors to be absorbed for at least 5 minutes.
  9. When ready to serve, add the tomatoes and the rest of the dressing.
  10. Drizzle with the juice of half a lemon.

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