Edit ModuleShow Tags

Independence Day Grilling, Part II: New Potato Green Bean Salad with Basil & Mustard Vinaigrette


Published:

What's on your Independence Day menu? Last week, I suggested Grilled Steaks with Herb Butter. Flavor fireworks, all the way. Especially alongside this week's potato salad: With leggy green beans and a tart mustard vinaigrette, it's just the salad to sit prettily-yet-assertively next to rich, buttery beef. It's a Lauren Bacall sort of salad, sassing back to the Humphrey Bogart of steaks. Sit with that image for a minute... Yeah, I like it.

There are plenty of new potatoes and green beans at local farmers’ markets, basil and onions too, of course. Pick up good steaks if you come across them, whip up some herb butter, and get grilling.

I’ll be raising my drink to sunburns, ringing ears, not too many mosquito bites, and a relaxing day with family and friends. Happy 4th everyone!

New Potato Green Bean Salad with Basil & Mustard Vinaigrette
Serves 6

Note: This salad makes fantastic leftovers – add tuna and greens for a quick Salad Nicoise.

Photo by Stephanie Meyer

Vinaigrette:
1/4 c. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, minced
1/2 c. extra-virgin olive oil
1 tsp. salt
several grinds of freshly ground black pepper

Salad:
1 1/2 lbs. small new potatoes
3/4 lb. thin green beans, trimmed
1 small red onion, chopped
1/4 c. chopped fresh basil

Whisk together vinaigrette ingredients and set aside.

Cook potatoes in boiling salted water until just tender; drain and cool. Halve potatoes and add them to a large salad bowl.

Cook green beans in boiling salted water until just tender; drain, then cool under running cold water. Dry thoroughly on paper towels. Add beans to potatoes. Add red onion and basil.

Whisk dressing, pour over potatoes and green beans, and toss to coat. Season with additional salt and pepper to taste. (Can be prepared one day ahead; chill until two hours before serving; bring to room temperature to serve.)

Edit ModuleShow Tags

Related Articles

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal
Edit ModuleShow Tags

Bites that guarantee that old summer feeling

Ice cream, coffee, and brandy—just because they make us happy

Angel Food Strawberry Shortcake Recipe

Driscoll's Angel Food Strawberry Shortcake Recipe

Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews Recipe

Whether you want to fit back into last summer’s shorts or are looking for a healthy salad idea, toss up this easy recipe that mixes in filling nuts with antioxidant-rich kale and a kick of spice

The Near-Death Experience of the Owner of Jake O'Connor's and McKinney Roe

From trouble golfing in Ireland to emergency heart surgery, Dermot Cowley is alive and recovering—but plans for a new restaurant are now on hold

Meet the Joy Makers

Meet the Joy Makers

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs
Edit ModuleShow Tags

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Consider the Humble Raspberry

Consider the Humble Raspberry

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags
Edit ModuleShow Tags