Friday, August 19, 2011

Dijon Potato and Green Bean Salad

M had a business trip to Memphis a couple of weeks ago.  I wasn't able to go and I was very sad he had his first taste of real barbeque without me.  He ended up at a place called Charles Vergos' Rendezvous, which he said was great.  As a gift to me himself, he brought home a bottle of their barbeque sauce.  I knew slow cooker pulled pork would be the best way to use it up.

To go with the pulled pork, I wanted a potato salad.  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
adapted from epicurious

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.

two years ago: My husband's all-time favorite dessert, lemon bars, made with homemade lemon curd.  So good I even made some for our wedding dessert table!
three years ago: zucchini-lemon muffins


Taylor said...

We must be on the same wave length - I just posted a potato and green bean salad too! Such a perfect summer side dish!

Pretend Chef said...

This is a unique take on potato salad for me. I have never tried one with green beans in it. This looks delicious and perfect for summer. I would like to invite you to participate in a giveaway on my blog. Check it out if you are interested.

Dawnie @ The Coach's Wife's Kitchen said...

This sounds so good.

That Girl said...

I don't like mayonaise-y salads either!

Rebecca said...

Yum! Looks wonderfully delicious!

Magic of Spice said...

What a refreshing take on potato salad...looks totally delicious :)