Green Bean Potato Salad

Over the summer I feel like Food Network becomes mayonnaise nation. All the potato salads (which seems like the only thing that all Food Network chefs seem to be making during summer season) contain unimaginable amounts of mayonnaise. Maybe it’s cuz I am always watching Food Network around the time when Paula Deen, Ina Garten and Rachel Ray shows are on and these ladies love anything with mayonnaise and butter but I just can’t eat mayo filled salads in the heat.

This salad is perfect for the summer. The apple cider vinegar (don’t try to replace it with any other vinegar!!!!!) makes the onions pickled and so delicious. I used haricot vert but you can use regular green beans even though I think haricot vert are more tender and tend to be more crunchier even after being steamed and boiled.

Ingredients: 1 bag of trimmed haricot vert, 1 pound of small potatoes (like fingerling or teenie meenie ones from Trader Joes), 1/2 chopped red onion, 1/4 cup apple cider vinegar, 2 tablespoons of honey, 2 teaspoons of Dijon mustard, salt and pepper to season

Begin by steaming the haricot vert for 5 to 8 minutes. Drain the beans and throw them into an ice bath to stop the cooking process. Cut the beans in half and add to a bowl.

Add the red onion

Boil the potatoes and add them to the onions and haricot vert. Make the dressing by mixing the vinegar, honey, Dijon mustard, salt and pepper. If the dressing is too acidic for your taste (let the dressing soak into the potatoes and onions for 10 minutes though before deciding that though) add some olive oil.

Let the potato salad stand in the fridge 10 to 30 minutes for the onions and the potatoes absorb the pickled taste from the vinegar.

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Filed under Salad, Vegetarian

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