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How many ways are there to make potato salad?
Many many ways.
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.
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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