tonight i had both potatoes and green beans in my fridge that needed to be used, so i googled "potato & green bean salad" - i figured there had to be some good options out there. i found this one (from food network), which used all ingredients that i happened to have on hand and was quick and easy. i like it a lot - a bit of a twist of regular ol' potato salad. and more farmer's market friendly than my last post as the potatoes, green beans and parsley all came from eastern market.
enjoy.
-n
Ingredients
Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
In a mixing bowl combine the remaining ingredients except parsley and whisk until smooth.
Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
enjoy.
-n
Ingredients
- 3 pounds Yukon or baby white potatoes
- 1 pound green beans, trimmed
- 1/2 cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- 1 shallot minced
- 3 tablespoons red wine vinegar
- 30 grinds black pepper
- 1/3 cup packed finely chopped flat-leaf parsley
Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
In a mixing bowl combine the remaining ingredients except parsley and whisk until smooth.
Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.