Potato salad is a classic dish that everyone loves. There are a million different versions of it, and every household has the one they grew up on. Mom’s famous potato salad. When I was growing up, we always had potato salad for Easter dinner. It was a very simple mayo/vinegar mixture with salt and pepper. The potatoes were coated and the salad was chilled, and then it was sprinkled with dried parsley. To this day I still crave that potato salad, but it doesn’t taste the same if it’s not Easter and I’m not at home.
I’m not a big fan of mayo in general, these days. I never put it on my sandwiches, and I decided that it doesn’t need to be on my potato salad, either. Unless it’s Easter, that is. This mayo-less potato salad is best served warm. You combine all of the ingredients when they are still hot so the potatoes soak up the delicious dijon vinaigrette, and the raw garlic and shallots become so fragrant your mouth starts watering. The green beans are just blanched so that they become brilliantly green but they are still crunchy and fresh.
This potato salad is loaded with flavor, so I like to serve it with plain grilled veggies, but it would be beautiful with a simple steak or grilled chicken too! I’ve added roasted red peppers before and loved that version. What do you think could improve this flavorful, mayo-free potato salad for your dinner table? Or are you going to try it as is?
Ingredients // serves 4-6
1.5 lbs fingerling potatoes
1/4lb fresh green beans
3 garlic cloves
1 large shallot
1/4 cup olive oil
1T Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Bring the potatoes to a boil and boil uncovered for ten minutes. They should be easy to get a fork into but not so done that they will fall apart when you mix everything together.
While the potatoes are boiling, mince the garlic and finely dice the shallot. Clean the green beans and cut into bite sized pieces.
When the potatoes are done, remove them with a large slotted spoon, reserving the water, and let cool just slightly. When just cool enough to handle, cut them into bite sized pieces – in halves or thirds depending on the size.
Bring the water back to a boil and put the green beans in it. Boil the green beans for 2 minutes then drain.
In a large bowl, combine the potatoes, green beans, garlic and shallots. In a small bowl, whisk together the olive oil, dijon mustard, salt and pepper. Pour the dressing over the ingredients and mix well. Let sit for 10 minutes so the flavors can meld and the warm potatoes can soak up all of the garlicky deliciousness.
Value food and cheer and song