Yukon Gold With Green Beans Potato Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When the dog days of summer hit, I like to make cool easy foods. This potato salad sits very well and is actually better the next day; so it can be made in the cool of the morning. It's also perfect for a picnic as it has no mayonnaise in it. Ingredients:
2 pounds small yukon gold potatoes |
8 ounces green beans, trimmed and cut into two inch pieces |
1 large shallot, chopped |
1/2 cup finely sliced celery, use the inside stalks and some of the leaves |
1 generous teaspoon dijon mustard |
1/8 cup white balsamic or champagne vinegar |
1/2 cup extra virgin olive oil |
salt and freshly ground pepper, to taste |
1/2 cup chopped fresh parsley |
2 tablespoons minced fresh dill |
Directions:
1. Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and allow to cool. When cool enough to handle; peel them and cut them into bite sized pieces.
2. Meanwhile, bring a saucepan of water to a boil; add the green beans and cook them until crisp tender, about 5 minutes. Drain and immediately plunge into ice water to stop the cooking process and maintain their bright green color.
3. In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.
4. In a large bowl, combine the potatoes and green beans; season generously with salt and pepper. Pour the dressing over and mix well; add the fresh herbs and mix to incorporate. Cover and refrigerate at least a couple of hours, all day or over night is best; stirring occasionally.
5. Remove from refrigerator at least 1 hour before serving.
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