Basil Potato Salad with Green Beans & Mustard Shallot Vinaigrette

25 June, 2015

Basil Potato Salad with Green Beans & Mustard Shallot Vinaigrette

An easy & flavorful potato salad recipe you'll be making all summer long!

Potato salads are tricky. Not necessarily because of the ingredient list but because they're such a summer staple it's almost difficult to impress people with a new spud recipe. You see potato salads everywhere this time of year: cookouts, BBQs, birthdays, picnics, etc. They're synonymous with sunshine, backyards and grilling. Plus, they're incredibly easy to make. However, with so many recipes falling in the mayo-based category, I wanted to share something that's a bit different from your traditional potato salad but still full of that familiar summertime flavor. 

For this specific potato salad, it's all about the vinaigrette. Olive oil, balsamic, mustard, shallots, parmesan, lemon juice and Gourmet Garden Lightly Dried Basil are whisked together to create a thick sauce hearty enough to coat all the potatoes. Green beans are quickly blanched so they can remain tender and crunchy. Potatoes are boiled in salted water until fork tender. Everything's then tossed together and can be served warm or room temperature. Given a few minutes of preparation, this potato salad can be on the dinner table (or packed for a picnic) in less than thirty minutes.

Basil Potato Salad with Green Beans & Mustard Shallot Vinaigrette 


  • 1 1/2 tbsp balsamic vinegar 
  • 1 tbsp whole-grain mustard
  • 1 shallot, chopped
  • 1 tbsp plus 1 tsp Gourmet Garden Lightly Dried Basil, divided
  • 2 tsp parmesan cheese, divided
  • 1 tbsp freshly squeezed lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt, freshly ground pepper to taste
  • 1 small bag Yukon Gold potatoes, washed and halved
  • 1/2 lb green beans, trimmed

Whisk balsamic, mustard, shallot, Lightly Dried Basil, lemon juice & parmesan cheese in a small bowl until well-incorporated. Slowly add in the olive oil, whisking until combined. Season to taste with salt and pepper. Set aside.

Add the green beans to a pot of boiling, salted water. Cook for 4-5 minutes, until bright green in color and tender. Spoon out the beans and immediately add them to an ice bath in sink. Remove after 1-2 minutes and let dry on paper towels. Move to a bowl and set aside.

Add the potatoes in the same pot of boiling, salted water. Cook until fork-tender, about 12-15 minutes. Remove the potatoes and move them to a large serving bowl. Sprinkle the potatoes with remaining Lightly Dried Basil and parmesan and toss to combine. Then, spoon the vinaigrette over the potatoes until all are well-coated. Finish by adding the green beans and serve either warm immediately or at room temperature. 


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