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.
Ingredients
- 2 pounds small yukon gold potatoes
- 8 ounces green beans trimmed and cut into two-inch pieces
- 1 large shallot chopped, or ½ cup diced red onion
- ½ cup finely sliced celery use the inside stalks and some of the leaves
- 1 generous teaspoon Dijon mustard
- ⅛ cup white balsamic or champagne vinegar
- ½ cup extra virgin olive oil
- salt and freshly ground pepper to taste
- ½ cup chopped fresh parsley
- 2 tablespoons minced fresh dill
Instructions
- 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.
- 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 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
Serving: 1gSodium: 78mgFiber: 4gCalories: 246kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 14gProtein: 4gCarbohydrates: 28g
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