French-Style Green Bean Potato Salad
We love this summer salad! It's got it all!
(Also very good with a little extra cucumber and no green beans)
3-4 small-medium new potatoes, quartered and steamed to firm-tender
¼ lb. (a big handful) green and/or yellow beans, trimmed and steamed to crisp-tender
1-2 Tbsp. chopped spring or other mild onion
2 stalks celery, small chopped
1 small unpeeled cucumber, small diced
2 Tbsp. snipped fresh dill, or 2 tsp. dried dill
1 Tbsp. whole grain mustard
1 Tbsp. red (or white) wine vinegar
1 Tbsp. olive oil
1/2 tsp. honey
Salt and pepper
Chives for garnish, optional
Combine the potatoes, beans, onion, cucumber, and dill in a bowl.
Whisk together the mustard, vinegar, olive oil, honey, and season with salt and pepper.
Taste; add a little more olive oil/seasoning to your liking.
Lightly toss vegetables with dressing and serve room temperature or cold.
Recipe created or adapted by Liz Talley, Urban Graze
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