Sunday, June 20, 2010

Green Bean and Potato Salad

Green bean and potato salad is a very common dish this time of the year. Green beans are making their first appearance at the farmer's market, as are tiny new potatoes. There are a lot of recipes out there, but I couldn't find one I particularly liked so I went ahead and created by own with ingredients I had on hand. I served this alongside Great Lakes Links smoked whitefish sausage I cooked on the grill.

Green Bean and Potato Salad

2 lbs. small red potatoes
1 lb. green beans, trimmed and cut into 2- to 3-inch pieces
1/2 c. light mayonnaise (I use Whole Foods 365 brand)
2 T. Dijon mustard
2 T.  rice vinegar
1/4 c. chopped white onion
1/2 c. packed finely chopped parsley
Freshly ground salt and black pepper

1. Place potatoes in a large pot and add enough cold water to cover the potatoes by at least a couple of inches. Bring the water to a boil and cook until potatoes are fork tender, 10 to 15 minutes, depending on the size of the potatoes and your personal preference. Drain and rinse under cold water. Cut potatoes into quarters (or more pieces if you used large potatoes) and place in a large bowl.

2. Bring another pot of water to a boil and add the green beans. Cook for 2 to 3 minutes or until beans are bright green and crisp-tender. Drain and rinse under cold water. Add to bowl with potatoes.

3. Add mayo, mustard, vinegar, and onion to a bowl and stir to combine. Season to taste with salt and pepper.

4. Pour dressing over potatoes and green beans and stir thoroughly to coat. Top with fresh parsley and toss to combine.

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