This fresh, lemony take on potato salad can hold up to summer heat. A happy pairing of new potatoes and green beans that works just as well with asparagus. Adapted from Whole Foods Market.
Ingredients
- 1 1/2 tablespoons dijon mustard
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cayenne pepper, to taste
- 1 1/2 pounds green beans, ends trimmed
- 1 1/2 pounds new potatoes, scrubbed well
- 1/4 cup finely chopped chives
Directions
- Put a large pot of water on high heat to boil.
- Cut green beans into bite-sized lengths (in half or thirds).
- Cut potatoes into half if small or quarters if medium.
- Add enough salt to the pot of water so that you can taste it. Add green beans and simmer until crisp-tender, 1-2 minutes. Using a slotted spoon, transfer to a large bowl (perfectionists may put the green beans in a bowl of ice water to keep them perfect; I just undercook them slightly, knowing the hot beans will cook a bit more after they are out).
- Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes. Test often for doneness when the time gets close: a fork should pierce the potato easily without breaking the potato.
- In a small bowl, whisk together dijon mustard, lemon juice, garlic clove, salt and pepper. Drizzle in oil while whisking constantly and then season with cayenne to taste.
- Drain potatoes well and add to bowl with green beans.
- Remove garlic clove from dressing and discard. Add dressing and chives to bowl and toss to combine. Taste and add salt, pepper or cayenne to taste. Serve warm or at room temperature.
Serves 6.
Notes
- Asparagus also works very well as a substitute for green beans.
- You can also add a sprinkle of garlic powder/salt to the dressing if you don’t have a fresh clove handy.
Here’s a link back to the post and pictures.
