When I don't know what to fix for dinner, my husband is always ready to cook something on the grill. The problem with that is someone still has to figure out the rest of the meal, that would be me.
One of my go-to side dishes is an easy potato salad that has a vinaigrette dressing, not mayonnaise, that makes it a healthier alternative. Snappy green beans fresh from the garden bring color, fiber and nutrients to the table. If the onions are strong smelling, cover with cold water, soak 15 minutes, drain and pat dry and you'll have a milder flavor.
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French Green Bean and Potato Salad
Take this appetizing summery salad on picnics because it doesn’t need to be
chilled. Because I slice the potatoes before cooking they don’t need to be peeled,
but you can also boil the whole potatoes and peel and slice them before making
the salad.
Serves 4 to 6
2 lb. Yukon gold potatoes, sliced 1/4 inch thick
3/4 teaspoon salt, divided
3/4 lb. green beans, cut into 2-inch pieces
1/4 cup thinly sliced red onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
Place potatoes and 1/2 teaspoon salt in a medium saucepan
and cover with water. Bring to a boil over high heat. Reduce heat to low and
simmer about 10 to 12 minutes or until fork tender. Remove from heat and drain.
Place in large bowl.
Cook green beans in boiling water until tender-crisp, about
4 to 6 minutes. Drain and add to potatoes.
Combine lemon juice, Dijon mustard, sugar and remaining salt
in a small bowl. Whisk until blended. Gradually whisk in olive oil. Pour over
warm potato mixture and toss to mix. Cool to room temperature. Serve at room
temperature or chilled.
