Yukon Gold with Green Beans Potato Salad

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Yukon Gold with Green Beans Potato Salad

This recipe for Yukon Gold with Green Beans Potato Salad is perfect for picnics as it contains no mayonnaise.

Yukon Gold with Green Beans Potato Salad

Ingredients

  • 2 pounds small yukon gold potatoes
  • 8 ounces green beans, trimmed and cut into two inch pieces
  • 1/4 cup shallot, chopped or red onion (or to taste)
  • 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

Method

Step 1

Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and rinse with cold water. When cool enough to handle; peel if desired, and cut them into bite-sized pieces.

Step 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.

Step 3

In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.

Step 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.

Remove from refrigerator at least 1 hour before serving.

 

 

Yukon Gold with Green Beans Potato Salad

A printer-friendly recipe card can be found at the bottom of this post

 

Yukon Gold and Green Beans Potato Salad

 

How many ways are there to make potato salad?

Many many ways.

Such as Lindy’s Family Potato Salad, or this recipe for a Low-Fat Potato Salad.

But one of my favorite potato salads is this recipe for Yukon Gold with Green Beans Potato Salad. Why? It’s a great salad to make in the dog days of summer because it sits very well and is actually better the next day; so it can be made in the cool of the morning.

It’s also great for a picnic since it has no mayonnaise in it.

And we all know mayo + sun = no no.

The Potato

For this salad, I chose Yukon gold potatoes for their creamy interior. A light smooth-skinned potato that requires no peeling, which makes for easy preparation. You could also use Red Bliss or another red potato, or try one of the newer purple potatoes. Or for a pretty presentation, use a combination of all three. You just want to make certain you use a waxy potato, not a russet potato which is starchier.

The Green Beans 

After cutting the green beans into about 2-inch pieces, you want to par-cook them and then shock them in ice water to set their vibrant green color. Set a small pan with enough salted water to cover the green beans over medium-high heat, once the water comes to s simmer add the beans and cook, anywhere from 3 to 7 minutes, depending on how cooked you want your beans to be. Drain and immediately plunge into a bowl of ice water to stop the cooking process and to set the color. I prefer a 7-minute green bean. But if you like them crunchy cook them for less time. Just be sure to test one before you commit to it. 

The Dressing

The dressing is a simple vinegarette. Both champagne and white balsamic vinegar are mild in flavor. You could substitute white wine vinegar or even in a pinch, rice vinegar. This would be a good time to use a flavorful extra virgin olive oil. And of course, the Dijon mustard rounds out the flavor. Fresh herbs finish the dish. 

So that’s it. An easy tasty salad that is sure to be a crowd-pleaser. Or at least a family-pleaser. 

 

Yield: 8 servings

Yukon Gold with Green Beans Potato Salad

Yukon Gold and Green Beans Potato Salad

This recipe for Yukon Gold with Green Beans Potato Salad is perfect for picnics as it contains no mayonnaise.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 pounds small yukon gold potatoes
  • 8 ounces green beans, trimmed and cut into two-inch pieces
  • 1 large shallot, chopped, or 1/2 cup diced red onion
  • 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

Instructions

Step 1

Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and rinse with cold water. When cool enough to handle; peel them, if desired, and cut them into bite-sized pieces.

Step 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.

Step 3

In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.

Step 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 overnight is best; stirring occasionally.

Remove from refrigerator at least 1 hour before serving.

Notes

While this salad can be served immediately, it's best when allowed to set overnight in the refrigerator.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 78mgCarbohydrates: 28gFiber: 4gProtein: 4g

Nutritional data may not be 100% accurate


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