Tuesday, March 8, 2016

Side dish: Green Bean Potato Salad

Weeknight Green Bean Potato Salad

I love potato salad and make it many ways for barbecues in the summer, and for the longest time that is where it stayed.  In the summer, at friends and families houses in mass quantity, recently I decided that potato salad needed to come back into my life, but that meant not making a monstrous bowl, because let’s face it, temptation!  I’m also a stickler for a green vegetable being part of most lunches or dinners so I needed to incorporate one to my new potato salad.  Here is one of my simple weeknight sides that I have grown to love with a simple chicken pillard or on the side of a sandwich.  

½ bag Steamables Yukon gold potatoes, or six small Yukon Gold potatoes scrubbed and boiled till tender
1 small red onion, diced
1 stalk celery, diced
1/3 lb. haricot verts, or green beans (if you are using green beans cut them in half length, steamed until tender and cooled
1 tbsp. whole grain mustard
1 tsp. red wine vinegar
2 tbsp. plain Greek yogurt
2 tbsp. olive oil
1 small fist full of flat leaf Italian parsley, chopped
Salt and pepper to taste 

Steam potatoes based on bag directions, divide them in half, cool and cut the potatoes into cubes.
If are using haricot verts, cut the green beans in half width wise, if you are using green beans cut the green beans in half, length wise (the reason behind this is that green beans are less tender but are more cost effective, so depending on your budget or time constraints decide which is easier for you) and steam or boil them until tender.  I like my green vegetables on the more firm side so this is entirely up to how you like your vegetables cooked.
Add the Greek yogurt, whole grain mustard, red wine vinegar and olive oil to a bowl and mix together, add salt and pepper to taste.   
Add the green beans, potatoes, celery and red onion to the bowl of dressing and toss until coated, finish with chopped parsley.   

This potato salad can easily be doubled, or tripled for a barbecue or get together!  I use Greek yogurt instead of mayo for this dressing but you can also use sour cream,

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