Potato Salad my way

30 min
Easy

4 servings

🥔

0.45 kg

Baby Red Potatoes

🥦

0.23 kg

Fresh String Beans

🥒

1

Cucumber

🛢️

0.12 l

Extra Virgin Olive Oil

🍋

1

Lemon

🍷

60 ml

Red Wine Vinegar

🧂

15 ml

Dijon Mustard

🧂

0.36 g

Salt

🧂

0.36 g

Pepper

Preparation Steps

  1. Step 1/7

    Mix olive oil, vinegar, lemon juice, mustard in a jar and shake.

  2. Step 2/7

    Boil potatoes until fork tender, add string beans for 2 minutes.

  3. Step 3/7

    Drain vegetables and add to an ice bath to stop cooking.

  4. Step 4/7

    Cut the potatoes in half.

  5. Step 5/7

    Combine potatoes, string beans, cucumbers in a bowl with dressing, salt, pepper and toss.

  6. Step 6/7

    Refrigerate for 30 minutes to marinate then serve.

  7. Step 7/7

    Make extra dressing to drizzle on when serving.

Composition

Ingredients

Types

Vegetables, Condiments, Fruit, Spices

Ingredients

baby red potatoes, fresh string beans, cucumber, extra virgin olive oil, lemon, red wine vinegar, Dijon mustard, salt, pepper

Allergens

Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

pot, jar, bowl, knife, fork

Appliances

fridge

Type

Type

Type Of Dish

Side Dish

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Sour, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer :