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