I had pulled pork on the menu and I wanted a potato salad to go with it. But not your traditional mushy, mealy, mayonnaisey potato salad. I was looking for something fresher, more interesting, and with more bite. After some searching, I found a recipe on epicurious. With a few adaptations, it turned out great. The vinegar bite was a great compliment to the slight sweetness of the barbeque sauce and the crunch of the green beans was just right.
Dijon Potato and Green Bean Salad
8 oz. green beans, trimmed, cut into 1 1/2-inch pieces
1 1/2 lbs. mixed small potatoes (red, purple, butter), unpeeled, halved if necessary
2-3 TBSP apple cider vinegar
1 large shallot, chopped
1 TBSP coarse-grained Dijon mustard
2 TBSP extra-virgin olive oil
2 TBSP chopped fresh parsley
1. Cook beans in large saucepan of boiling salted water until crisp-tender, 3-4 minutes. Drain. Transfer to bowl of ice water. Drain again and lay out on paper towels to dry.
2. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain and transfer to large bowl. Let stand five minutes.
3. Meanwhile, whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely.
4. Mix in green beans and parsley. Season to taste with salt and pepper. Serve cold or at room temperature. (We liked it best at room temperature.) Can be made one day ahead.
one year ago: banana-buttermilk muffins
three years ago: zucchini-lemon muffins