The perfect summertime dish is this roasted baby potato salad with snappy green beans, tossed in a whole grain mustard vinaigrette. MORE, PLEASE.
There is something about potato salad that makes everything better. Example: last summer, in the throes of ‘I-Have-A-Newborn’ Survival Mode, I attended a birthday party in the park. It was my first solo venture out of the house with both children, and my son was just 3 weeks old.
Beyond the under-eye concealer I had caked on for the event, I was breastfeeding him through his first growth spurt, which made me constantly hungry.
A large picnic table full of party food and treats was decorated with a fluttering birthday pennant and studded with icy buckets of white wine and cold beer for the adults, juice boxes for the kids. Burger smoke wafted up from the grill.
But I only had eyes for the potato salad.
The potato salad was inspired by this New York Times recipe, my friend who had made it told me. We’d both seen it featured that week in the NYT Cooking e-newsletter, but whereas I had merely clipped the recipe for some date in the future when I didn’t feel like I was drowning in diapers, she had brought an adapted version to the party.
I’m not ashamed to say that I went back for thirds; this potato salad was so good.
After eating my weight in it, I dragged both kids to the grocery store the next day and proceeded to make some version of this salad every week for the rest of the summer.
I’ve tinkered with the recipe off and on for almost a year now, so I’m excited to share the most recent iteration with you guys here today!
I prefer using baby yellow potatoes; the starch content is high, so when the potatoes are sliced and roasted, they have crispy exteriors and a perfectly soft inside. Don’t cook the green beans for too long; you want them to retain a snappy bite and juicy flavor.
Since this potato salad is mayo-free, it’s perfect to bring to an outdoor party this summer; and feel free to do as I do, and go back for thirds – I won’t judge!
- 12 ounces baby yellow potatoes
- 1 tablespoon olive oil
- 2 cups trimmed green beans (about 10-12 ounces)
- 1 tablespoon minced shallot
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
Preheat oven to 400*F. Slice the potatoes so that they are almost all the same size.
Line a sheet pan with aluminum foil, then toss the potatoes with olive oil, making sure the potatoes are thoroughly coated, and spread evenly on the pan.
Roast the potatoes for 15 minutes or until browned. Toss the potatoes with a spatula. Place the pan back in the oven to cook for another 5-8 minutes, or until cooked through and the bottoms are crispy.
While the potatoes are roasting, fill a large pot with water and bring to a boil. Add the green beans and boil 3-5 minutes or until bright green and just starting to soften. While the green beans are boiling, fill a large bowl with ice cubes and water.
When the green beans are ready, drain and then immediately transfer to the ice water to stop any further cooking.
Add the shallot, whole grain mustard, olive oil and red wine vinegar to a small container with a tight fitting lid. Add the lid, making sure it is secure. Shake the container, hard, until the dressing is emulsified and creamy.
When the potatoes are finished roasting, scrape them into a large bowl. Add the green beans and then the dressing and toss everything thoroughly to combine.
Serve the salad warm or at room temperature.
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