Ensalada de patata y judías verdes al estilo francés con un toque cítrico

Ingredientes

• 1.5 pounds small Yukon Gold potatoes, scrubbed and cut into bite-size pieces (Their buttery texture holds up beautifully.)
• 8 ounces fresh green beans, trimmed and halved (Snap-fresh or blanched to bright green.)
• 3 tablespoons extra-virgin olive oil (The backbone of the vinaigrette.)
• 2 tablespoons fresh lemon juice (For that zesty French-style lift.)
• 1 teaspoon lemon zest (Optional, for extra brightness.)
• 1 tablespoon Dijon mustard (Adds tang and emulsifies the dressing.)
• 1 small shallot, finely minced (Delicate onion flavor without bite.)
• 2 tablespoons chopped fresh parsley (Or substitute with tarragon for a true French note.)
• 1 tablespoon chopped fresh chives (Mild oniony fragrance.)
• to taste Salt and freshly ground black pepper
• 2 tablespoons capers (For texture and briny pops.)
• 1/4 cup toasted walnuts (For texture and briny pops.)

Preparación

1. 1

   --- Cooking Potatoes and Green Beans ---

2. 2

   Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 10-12 minutes depending on size; they should pierce easily with a fork.

3. 3

   In the last 3 minutes of potato cooking, add the green beans to the same pot so they blanch and stay vibrantly green. Drain both and immediately rinse under cool water to stop the cooking and set the color.

4. 4

   --- Making the Dressing ---

5. 5

   In a bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, and minced shallot until emulsified. Season with salt and pepper.

6. 6

   --- Combining Ingredients ---

7. 7

   Toss the warm potatoes and green beans in a large bowl with the dressing so they absorb the flavors while still slightly warm. Add parsley and chives, folding gently.

8. 8

   Taste and adjust seasoning—this is the moment to brighten with an extra squeeze of lemon or a pinch more salt.

9. 9

   Let the salad rest for 10 minutes at room temperature so the vinaigrette can mellow into the potatoes, or chill for an hour for a refreshing cool salad.