Yukon Gold With Green Beans Potato Salad
From sosousme 13 years ago
- 30 to make
- Serves 8
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 shopping list
- 8 ounces green beans, trimmed and cut into two inch pieces shopping list
- 1 large shallot, chopped shopping list
- 1/2 cup finely sliced celery, use the inside stalks and some of the leaves shopping list
- 1 generous teaspoon Dijon mustard shopping list
- 1/8 cup white balsamic or champagne vinegar shopping list
- 1/2 cup extra virgin olive oil shopping list
- salt and freshly ground pepper, to taste shopping list
- 1/2 cup chopped fresh parsley shopping list
- 2 tablespoons minced fresh dill shopping list
How to make it
- 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.
- 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.
- In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.
- 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.
- Remove from refrigerator at least 1 hour before serving.
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