Shows
In the Kitchen
Warm Dijon Potato Salad with Green Beans
Share This Recipe
Ingredients
3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley
Directions
- Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
- Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
- In a mixing bowl combine the remaining ingredients and whisk until smooth.
- Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Megan Mitchell
Warm Potato Salad with Tuna and Bacon
19m
Easy
CLASS
PREMIUM
Ali Rosen
Potato Salad with Soy Vinaigrette
15m
Easy
CLASS
PREMIUM
Elena Besser
Sour Cream and Onion Potato Salad
33m
Easy
CLASS
PREMIUM
Valerie Bertinelli
Green Bean Oven Fries
25m
Easy
CLASS
Take a Class on
Food Network Kitchen
Amanda Cohen
Spiralized Potato Salad
10m
Advanced
CLASS
Larisa Alvarez
Classic Potato Salad
18m
Easy
CLASS
