Green Bean and Potato Salad Recipe for Picnic

Ingredients:

• 1 1/2 pounds baby potatoes, halved
• 1 pound green beans, trimmed
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. In a large pot, boil the potatoes until tender, about 10-15 minutes. Drain and let cool.
2. In a separate pot, blanch the green beans in boiling salted water for 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
3. In a large bowl, add the cooled potatoes and green beans, red onion, parsley, and dill.
4. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper.
5. Pour the dressing over the potato and green bean mixture and toss gently to combine.
6. Cover and refrigerate for at least 30 minutes before serving.

Verdict:

This green bean and potato salad is the perfect addition to any picnic spread. The combination of the tender potatoes and crisp green beans with the tangy dressing is sure to be a crowd-pleaser.

Serving Suggestions:

Serve the salad chilled, alongside grilled meats or as a side dish with sandwiches. Enjoy!