Potato Salad with Green Beans and Asparagus

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 bunch Asparagus
  • 1 large clove Garlic - put through a garlic press
  • 1 lb Green beans
  • 2 tbsp Parsley
  • 2 tbsp Red onion

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 8 Of black pepper, twists

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 large handful Walnuts

Found on greenvalleykitchen.com

Description

Ingredients

• 1 pound of new potatoes - I used about 15 small new potatoes.
• 1 pound of green beans
• 1 bunch of asparagus
• 2 Tbs minced red onion
• 2 Tbs minced parsley
• 1 large handful of walnuts
• 4 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 tsp dijon mustard
• 1 large clove of garlic - put through a garlic press
• 8 twists of black pepper

Directions

• Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
• Trim green bean ends and cut green beans in half.
• Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
• While potatoes are cooking, bring another pot of water to a boil. Once its boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
• Prepare and ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
• Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
• Mince red onion and set aside.
• Mince the parsley and set aside.
• Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
• Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
• Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.