This fresh take on an, cholesterol-filled classic is great served for a summer picnic or prepared a day ahead for a quick first meal on your camping trip.
This recipe uses stone ground mustard, but you can substitute any mustard you like, or swap the mustard and thyme for a drizzle of balsamic vinegar, lemon zest, and rosemary – even cheap balsamic vinegar has that sweet-&-sour tang that matches perfectly with the crispness of this dish.
POTATO & GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with any of the grilled meats in this story.
Ingredients
- 6 ounces green beans
- 2 pounds peeled small potatoes
- 1/4 cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 4 teaspoons whole-grain mustard
- 2 teaspoons chopped thyme leaves
- 1/2 cup thinly sliced red onion
- Kosher or course sea salt
method
Simmer green beans in salted water until barely tender and bright green, usually about 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss, season with salt, and serve.