green bean and potato salad with mustard and dill
I like potato salad, but I really like it when it isn’t loaded with mayonnaise and is full of a bunch of other vegetables. Here’s one I made recently with a tangy mustard, vinegar, and yogurt dressing and a whole lot of dill.
1 pound potatoes, cut into bite size chunks
1/2 pound green beans
2 teaspoons Dijon mustard (I like the seedy kind for this)
1 1/2 tablespoons plain yogurt
2 teaspoons white wine or champagne vinegar
1 generous tablespoon of olive oil
1 scallion stalk, chopped
1 heaping tablespoon chopped fresh dill
salt and pepper to taste
a few dashes of paprika (optional)
Blanch green beans in boiling water for about 5 minutes, then dunk them in a bowl of ice water to keep their color pretty. When they are cool enough to handle, cut into 1-inch pieces.
Put potatoes in a pot of cold salted water and bring to a boil. Cook them until they are easily pierced with a fork (I think this takes about 15 minutes, but I never keep track). Drain and let them cool off a bit.
In a bowl big enough to hold all the green beans and potatoes, combine remaining ingredients. Add green beans and potatoes and toss it all together. Serve warm, cold, or somewhere in between.
Previously: new potatoes with peas and mint,
green beans and potatoes with basil pesto
