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Red Potato & Green Bean Salad

Mustard vinaigrette

Brava

Active Time:
~15 min
Total Time:
~25 min

About this Product

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.

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.
step

2

Slide glass tray into top oven shelf

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