Use up seasonal fresh green beans with this delectable potato salad.
1 lb. fresh green beans, trimmed and snapped
4 cups cubed red potatoes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tsp honey
1 tsp dried thyme
1 tsp dried dill weed
1 tsp salt
1/2 tsp freshly ground black pepper
1 small red onion, chopped
4 cups baby spinach leaves
1 medium tomato, cut into wedges
Step 1: Bring 4 quarts water to a boil in a large pot. Add green beans and reduce heat to medium. Simmer, covered, for 8 minutes or until beans are crisp-tender. Remove beans with a slotted spoon and set aside (do not throw water out).
Step 2: Add potatoes to same pot of water and simmer, covered, over medium heat for about 15 minutes or until potatoes are tender. Drain.
Step 3: In a large bowl, whisk together vinegar, olive oil, lemon juice, garlic, honey, thyme, dill weed, salt and pepper. Add green beans, potatoes and onion and toss to coat. Cover and chill for up to 8 hours, tossing occasionally.
Step 4: To serve, arrange baby spinach on a serving platter and spoon green been and potato mixture over top. Garnish with tomato wedges.