This colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal.
Coating the potatoes in dressing while they are still hot helps them absorb the flavors.
Add potatoes to the basket; cover and steam until tender, 10 to 12 minutes.
Transfer the potatoes to a medium bowl.
Add vinaigrette and toss gently with a flexible spatula to coat.
Let the potatoes stand in the dressing for a minute or two.
Using a slotted spoon, transfer the potatoes to a platter or divide between 2 plates.
Add green beans to the steamer basket, cover and steam until tender-crisp, 4 to 6 minutes.
Rinse under cold running water to stop the cooking.
Drizzle the remaining dressing from the bowl over the salad.
Garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
