Ingredients:
2 lb thin skinned potatoes, diced
3/4 lb mixed green and wax beans
1/2 cup fresh parsley, chopped
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon capers
1 shallot, minced
2 cloves garlic, minced
salt
pepper
2 lb thin skinned potatoes, diced
3/4 lb mixed green and wax beans
1/2 cup fresh parsley, chopped
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon capers
1 shallot, minced
2 cloves garlic, minced
salt
pepper
Directions:
Bring a large pot of salted water to boil. Add potatoes. Cook until almost tender, then add the beans. Cook for about 2 additional minutes, drain. Meanwhile, whisk together the vinegar, oil, salt, capers, pepper, shallot, garlic and mustard. Toss with the hot potatoes, beans and parsley or wait until the potatoes and beans cool, then toss.
Yield: about 4-6 servings
My thoughts:
I made this on a whim to use up some farmers market buys and it is so good! I had some both hot and cold and I can’t decide what I like better. It is sort of pickley-tart which I much prefer to some the almost sweet ways people make potato salad. I bet it would be good made with roasted potatoes instead of the boiled, but it’s too hot to test that idea out.
Sounds–and looks–like a great summer dish. Thanks for the recipe!
This sounds delicious! I think I’d vote for hot–well, warm–because the heat would boost the fragrances of the garlic, parsley and capers.
For a less healthy but just as tasty alternative, you might chop up some bacon and cook it, adding a sliced shallot to the rendered fat and using that instead of olive oil.
Beautiful photography too, by the way.
Looks delicious! Thanks for sharing!
looks good to me! perfect summer flavors!
I tend to be heavy on the mayo when it comes to my potato salad but I need to branch out and share the love with some olive oil! Thanks for the recipe
Yum! A true summertime dish! I also love a good three bean salad with green beans, wax beans and kidney beans.
Coincidentally, I just had a potato/green bean salad for dinner tonight-it’s one of my all-time favorite things!
I’m a long time lurker, but I had to come forward and tell you this recipe is great. I made it last night with farm-fresh potatoes and beans, and it was great (and even better as leftovers for lunch today).
I’ve been making a similar potato string bean salad from a recipe that I found in Susan Loomis’ French farmhouse cookbook.I often add little bits of browned garlic sausage or kielbasa. After reading you version, I think I’ll try adding some capers and mustard, too.