Equipment
Ingredients
Vegetables
- 500 g baby potatoes, halved
- 250 g green beans, trimmed and cut into bite-sized pieces
- 100 g baby spinach, washed and dried
Lemon-Sherry Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 1 garlic, minced
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 201 kcal
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 12 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 341 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 801 mg
- Calcium
- 89 mg
- Iron
- 5.5 mg
- Magnesium
- 66 mg
- Phosphorus
- 87 mg
- Zinc
- 0.7 mg
- Vitamin A
- 139 mcg
- Vitamin C
- 31 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 155 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.9 mg
- Folate
- 91 mcg
- Water
- 192 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, combine the olive oil, sherry vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and set aside.
Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil over medium-high heat. Cook for 12 to 15 minutes, or until the potatoes can be easily pierced with a fork.
During the last 3 minutes of the potatoes cooking time, carefully add the trimmed green beans to the boiling water to blanch them until they are bright green and crisp-tender.
Pour the potatoes and green beans into a colander to drain completely. Shake off any excess water so the dressing will adhere properly to the vegetables.
Transfer the warm potatoes and green beans to a large mixing bowl. Pour the prepared lemon-sherry vinaigrette over the vegetables while they are still hot, tossing gently to coat them completely.
Add the fresh baby spinach to the bowl. Fold gently until the spinach just begins to wilt from the residual heat of the potatoes and beans. Serve immediately.
Chef's Notes
- Dressing warm potatoes is a crucial culinary technique. Heat opens the starch cells, allowing them to absorb the vinaigrette deeply rather than it just sliding off the surface.
- Using Dijon mustard in the vinaigrette not only adds a sharp depth of flavor but provides lecithin, a natural emulsifier that keeps the oil and vinegar bound together.
- If your green beans are thick, consider slicing them in half lengthwise to ensure they cook evenly and match the delicate texture of the baby spinach.
- Ensure the vegetables are thoroughly drained. Excess cooking water will dilute the vinaigrette and wash away the acidity needed to balance the starchy potatoes.
Storage
Refrigerator: 3 days — Best served warm, but leftovers can be eaten chilled. Spinach will wilt completely in the fridge.
Troubleshooting
Vinaigrette tastes broken or greasy
Cause: Oil and vinegar were not emulsified properly or separated while sitting
Fix: Add a tiny drop of hot water or extra mustard to the dressing and re-whisk vigorously before pouring
Prevention: Ensure mustard is included as it acts as a binder, and whisk thoroughly right before dressing the salad
Spinach is completely slimy and overcooked
Cause: Vegetables were too hot or sat too long before serving
Fix: Cannot be fixed
Prevention: Fold the spinach in right at the last moment before bringing the dish to the table
Potatoes are falling apart
Cause: Potatoes were boiled for too long or stirred too aggressively
Fix: Mash gently to create a rustic, warm potato salad texture
Prevention: Test doneness starting at 10 minutes and use a gentle folding motion when tossing with dressing
Cultural Context
Warm salads, particularly those featuring root vegetables and sharply acidic dressings, are a cornerstone of French bistro cooking. The technique of tossing hot potatoes with vinaigrette originated as a clever way to build deep flavor without relying on heavy mayonnaise-based dressings. By combining robust elements like potatoes with delicate greens, this style of dish bridges the gap between comforting winter fare and lighter spring salads.
