Easy potato salad with radishes and beans

Prepare the ingredients according to the list. Preheat the oven to 200 degrees Celsius. Thoroughly wash and dry the potatoes, radishes, and herbs. It is better to use small young potatoes for the salad, but you can also use any type of potato. If you are preparing the salad out of season, you can substitute radishes with daikon. Green beans can be used fresh or frozen.

In a heat-resistant dish, arrange the halved potatoes lengthwise, drizzle with olive oil (about 2 tablespoons), season with salt and pepper to taste. Sprinkle with thyme leaves (or substitute with rosemary) and place in the preheated oven for 25-30 minutes.

While the potatoes are baking, finely chop all the herbs and thinly slice the radishes.

Blanch the green beans in boiling water for 2 minutes, then drain them in a strainer and rinse with ice water to preserve their color.

Add chopped parsley and dill to the still hot potatoes and mix well.

Combine sliced radishes, green beans, and onions in a salad bowl.

To make the dressing, whisk or mix with a fork the remaining olive oil, mustard, honey, and apple cider vinegar until smooth (the mixture should thicken slightly). Season with salt and pepper to taste.

Add the potatoes with herbs to the salad bowl, pour the dressing over, and mix well.

The summer potato salad with radish and beans is ready. Enjoy! Instead of dressing based on olive oil, you can prepare this salad with a dressing made of sour cream or thick natural yogurt, adding finely chopped garlic and mustard for piquancy. This potato salad can be served hot or cold, either as a salad on its own or as a side dish with meat or poultry.