Summertime just seems to scream for sides. What's a BBQ without cole slaw, pasta salad or potato salad? Almost blasphemous, no? But what do you do when you're not exactly a fan of those mayonnaise-laden, gloppy salads that so often grace the backyard tables? No fear--I've got your back! Here's a thoroughly delicious and lovely looking potato salad without a lick of mayonnaise in sight. This less-than-traditional offering is made with little red potatoes, crunchy string beans and coated with a tangy Dijon vinaigrette. Bring it on!
I brought this to a barbecue a few weeks ago and it was a big hit. Even people who weren't big mustard fans enjoyed it. And it's great because you can make it the day before and the lack of mayo means you don't have to worry too much about it spoiling in the heat, which also means that it's perfect for picnics!
You start by blanching the string beans.
Then you simply cut up and boil and the potatoes.
Once they're done, you toss the hot potatoes with a little bit of white wine (it's sounding better and better, right?) and while the potatoes are taking a little drink, you prepare a simple Dijon mustard vinaigrette. Next you toss the potatoes with the vinaigrette and let it cool for a while before adding in the green beans and a bit of salt and pepper. The salad tastes fabulous warm and equally delicious chilled. The beans are crisp, the potatoes creamy and the dressing coating it all is light and slightly tangy. Make way for some new traditions!!
Red Potato & Green Bean Salad with Dijon Vinaigrette
Makes 6-8 servings
Prep Time: 25 minutes
8 ounces green beans, ends trimmed, cut into 1 1/2 inch pieces
3 pounds small red-skinned potatoes, cut in halves or quarters, depending on their size
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 large shallot, finely chopped
1/2 -1 tablespoon Dijon mustard (use the lesser amount if you're not a huge mustard fan)
1/2 cup extra-virgin olive oil
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1. Bring a medium pot of salted water to boil. Prepare a large bowl of water with ice and set it beside the sink. Add green beans to the pot and cook for about 4 minutes, until tender but still crisp. Drain the beans and immediately plunge into the bowl with the water and ice to halt the cooking any further. When cool, drain and lay out on paper towels to dry further.
2. Bring a large pot of salted water to boil and cook potatoes for about 12 minutes, until just fork tender. Drain and place them in a large bowl. Pour the white wine over them, toss gently and let stand for 5 minutes.
3. Prepare the vinaigrette by whisking together the vinegar, shallot and mustard together in a small bowl. Gradually add the oil and whisk together well. Pour the mixture over the potatoes and toss to coat. Allow to cool for about 15 minutes, stirring every so often to help speed the cooling process. Then stir in the green beans and parsley and season with salt and pepper to taste. Serve immediately or chill.
4. Potato salad can be made one day ahead and stored in an airtight container in the refrigerator. Leftovers stored chilled and in an airtight container, last several days.
Note: Recipe adapted from an old issue of Bon Appetit Magazine. I used white wine instead of dry vermouth and also lowered the amounts of the mustard and olive oil.