Login
Create Account
Red Potato Salad with Green Beans
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A lighter version of potato salad without the mayonnaise; works well for picnics and outdoor get-togethers since it has a mustard dressing.
-
Main Ingredient
potatoes
-
Category: Salads
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
Vegetarian Dairy-Free Camping Picnic Make-Ahead Party Large groups Tailgating
-
Notes:
To keep the string beans crisp, rinse them in cold water or soak them in ice water right after cooking. This will refresh them and stop the cooking process.
-
Posted By: mcarr
-
Posted On: May 20, 2015
Number of Servings:
Ingredients:
- 1 1/2 pounds - red potatoes
- 1/4 pounds - green string beans, stems removed
- 2 tablespoons - finely chopped shallots
- 1 1/2 tablespoons - whole-grain or Dijon mustard
- 1 tablespoons - red wine vinegar
- 1/2 teaspoons - kosher salt
- 1/2 teaspoons - freshly ground black pepper
- 3 tablespoons - olive oil
- 2 tablespoons - chopped scallions, optional
Directions:
Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.
Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.
In a medium bowl, whisk the shallots, mustard, vinegar, salt, pepper and oil together. Add the potatoes, beans and scallions, if using, and gently toss together.
Comments