Potato: 150g (1 medium, diced), Green beans: 100g (1 cup), Cherry tomatoes: 100g (1/2 cup, halved), Red onion: 30g (1/4 small, thinly sliced), Olive oil: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Red wine vinegar: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Fresh parsley: 5g (1 tbsp, chopped), Fresh dill: 5g (1 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Place 150g diced potato in a pot with water and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool. 2. Meanwhile, trim 100g green beans and cut into 1-inch pieces. 3. Bring a pot of water to a boil and add the green beans. Cook for 3-4 minutes, until tender-crisp. Drain and rinse under cold water. 4. In a small bowl, whisk together 10ml olive oil, 5g Dijon mustard, 10ml red wine vinegar, 3g minced garlic, 1g salt, and 1g black pepper to make the dressing. 5. In a large bowl, combine the cooled potatoes, green beans, 100g halved cherry tomatoes, and 30g thinly sliced red onion. 6. Pour the dressing over the salad and toss to combine. 7. Sprinkle with 5g chopped parsley and 5g chopped dill. 8. Serve at room temperature or chilled.
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