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Health & Fitness

Potato Salad with a Twist

This is not your run-of-the-mill potato salad!

There's nothing like an outdoor barbeque on a beautiful summer day. It’s the quintessential ritual we really enjoy during this time of year. The combination of chicken, steaks and corn cooked on the grill, and side dish favorites like potato salad and coleslaw make for the perfect warm weather meal.

Several years ago, I attended a family reunion at Rye Beach and had my first taste of Potato and Green Bean Salad. It was very different from the potato salads I was used to eating with a mayonnaise dressing, chopped celery, onion and hard boiled eggs. This recipe had an olive oil, wine vinegar and Dijon mustard dressing with steamed green beans and fresh parsley. I remember eating a lot of it that day because it was so light and fresh tasting and had a great tangy bite from the wine vinegar and Dijon. Since then, it has become my potato salad of choice. It's easy to make, healthy and always a hit!  

Ingredients

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1 (3-pound) bag small-sized new or red potatoes, scrubbed with skins left on

1 pound fresh green beans cut into bite-sized pieces

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1/3 cup olive oil

2 1/2 tablespoons wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons fresh chopped parsley

Directions

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 12 minutes. Add green beans, return to a boil and cook for 3 minutes. Drain and cool slightly. Cut the potatoes in quarters and put them in a large serving bowl along with the green beans.In another bowl, whisk together olive oil, vinegar, Dijon, salt and pepper. Pour over potato and green beans, tossing gently to coat. Add the parsley, toss again, cover and chill.

That's it! I hope you try it yourself. Enjoy!

And remember, you can find all of the fresh produce needed for this salad at the Farmers' Market at the Andover Historical Society every Saturday from 12:30 PM to 3:30 PM now through October 8th.

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