Green Bean Salad Niciose


5 from 1 reviews
Green Bean Salad Niciose
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Cook time
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A perfect Sunday brunch dish
Recipe type: Salads
Cuisine: 4 Season
Serves: 6
  • 2 pounds organic Yukon or baby white potatoes
  • 1 pound frozen green beans, trimmed and cut in half
  • 2-3 tablespoons of olive oil, divided
  • 2 hardboiled eggs peeled and quartered
  • 2 tablespoons organic Greek yogurt
  • 2 tablespoons whole grain Dijon mustard
  • 1 small shallot chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ⅓ cup packed finely chopped flat-leaf parsley
  • ⅓ cup fresh dill
  • ⅓ cup cooked bacon, chopped or ¼ cup capers
  1. Preheat oven to 450◦
  2. Quarter potatoes and toss with about 2 tablespoons olive oil or bacon reserved fat from bacon (if using). Sprinkle with a heavy pinch of sea salt and fresh cracked pepper. Toss to coat well. Spread out evenly onto a cooking sheet and roast for 20-30 minutes or until potatoes are fork tender. Remove from the oven and cool.
  3. Toss frozen green beans with bit of olive oil or bacon fat (about a teaspoon), and a pinch of salt. Heat an iron skillet over medium and add beans. Stir occasionally for 5-10 minutes until they are warmed through. Remove from heat and cool.
  4. In a food processor add eggs, yogurt, lemon juice, 1 tablespoon of oil, vinegar, mustard and a pinch of salt and pepper. Blend until smooth.
  5. Toss dressing with potatoes, beans, parsley, and dill. Garnish with bacon or capers.
  6. Serve with smoked trout or wild smoked salmon