Ingredients
Scale
- 2 pounds baby potatoes (halved)
- 1 cup green beans (trimmed and cut into 2-inch pieces)
- 1 cup spinach (roughly chopped)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt (to taste)
- Pepper (to taste)
- 1/4 cup crispy fried onions (for topping)
- optional: 1/4 cup crumbled feta cheese (for a tangy twist)
Instructions
- Start by boiling the baby potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- While the potatoes cool, bring another pot of water to a boil. Blanch the green beans for about 3-5 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the sour cream, mayonnaise, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- Add the cooled potatoes, green beans, spinach, and parsley to the dressing. Toss gently until everything is well coated. Adjust seasoning to taste.
- Top with crispy fried onions and optional feta cheese just before serving for that extra crunch and flavor.
- Prep Time: 20
- Cook Time: 25