I have a confession. I rarely eat cold potato salad, even though that’s the way the good lord (ahem, Julia Child) surely intended.
Now, don’t freak out. I’m not talking about the potato salad of your youth – mushy, eggy, slathered in mayonnaise. (I’m firmly in the anti-mayo camp.) I’m talking about flavorful, savory, tangy potato salad. With vinegar. And sometimes mustard. Or, in this case, both.
This spud salad would almost undoubtedly be even better chilled. The onions would pickle in the balsamic, the potatoes would soak up the tart flavors of the garlic and mustard. But, I can never stand to let it wait around that long.
I. Must. Eat. It. Immediately.
So warm potato salad it is.
Spud Salad With Green Beans and Mustard
- 2 pounds new potatoes
- 1 pound green beans
- 3 scallions, chopped
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons whole grain mustard
- salt and pepper to taste
Boil rinsed/scrubbed potatoes in salted water for 20 minutes or until tender. Remove strings from green beans and chop. Blanch green beans in the potato pot during the last 2-3 minutes of boiling.
Whisk together oil, vinegar and mustard. Drain potatoes and beans in a colander, and move to a large mixing bowl. Add chopped scallions and toss with prepared dressing. Add salt and pepper to taste.
Serve warm or chill in the fridge.