Red Potato and Green Bean Salad

Red Potato and Green Bean Salad

Mustard vinaigrette

Brava

Serves 4

Active Time:

~15 min

Total Time:

~30 min

About this Recipe

No mayo here. A bright vinaigrette and fresh parsley are tossed with tender potatoes and green beans. This salad pairs well with almost anything-–white fish, salmon, pork, poultry or red meat . . . and white wine or a light beer.


Ingredients

  • ½ lb green beans
  • 1 lb red potatoes
  • 1 peeled shallot
  • 2 teaspoons whole grain mustard
  • 3 tablespoons red wine vinegar
  • ¼ oz fresh flat-leaf parsley

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

mixing bowls

Brava glass tray

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Vegetarian
  • American
  • BBQ
  • Dairy Free
  • French
  • Glass Tray
  • Gluten Free
  • Salad
  • Serves 4
  • Sides
  • Snack
  • Vegan
  • Vegetables
  • Weekend
  • Weeknight

  1. step
    1

    Prep green beans & potatoes

    • Trim stems from green beans. Cut beans into 1-inch pieces.
    • In large bowl, toss together green beans, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread beans in Zone 1 of Brava glass tray. It’s okay if some beans end up in Zone 2.
    • Cut potatoes into 1-inch pieces. In same bowl, toss together potatoes, 1 teaspoon cooking oil and a pinch of salt and pepper.
    • Evenly spread potatoes in Zones 2 and 3 of glass tray.

  2. step
    2

    Slide glass tray into top shelf

    • Select “Red Potato and Green Bean Salad” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  3. step
    3

    Make vinaigrette

    • Thinly slice shallot.
    • In small bowl, combine shallot, mustard, red wine vinegar, ¼ cup extra-virgin olive oil and 1 teaspoon salt; stir well.
    • Remove parsley leaves from stems; coarsely chop leaves. Set aside for serving.

  4. step
    4

    Dress salad & serve

    • When your food is done, transfer potatoes and green beans to serving bowl. Add parsley and half of vinaigrette and toss to coat.
    • Taste and season with salt and pepper or more vinaigrette, if desired.