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
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
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.