This potato and green bean salad recipe is a gorgeous twist on a classic summer favorite. Baby red potatoes are in season right now and you’ll find fresh beans at their best this time of year. The mustard, sautéed shallots and garlic add a lot of flavor to the salad and the pecans are a great source of protein and unsaturated fats – perfect for summer snacking. I love this salad so much, I’ve made it three times in the past month. It is seriously yummy, filling and is just as great eaten alone as it is served with grilled steak, chicken or fish. Another great thing about this salad is that you can make the dressing one day ahead, cover and chill, then simply re-whisk it when you are ready to serve. My top tip for this recipe would be to slightly under cook the beans to keep their flavor and crispness. Use quality sea salt and freshly ground black pepper to taste and your salad will be just perfect.
If you are looking for more summer food recipes check out our divine cauliflower crust pizza recipe, our yummy tomato and orange dipping sauce or our refreshing herb infused popsicles. Happy Friday and happy summer dining! ~ Lia
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