On Vacation Through January 6

This lighter take on potato salad ditches the mayo and gets plenty of flavor from garlic and dill whole grain mustard. Roasting not only adds satisfying texture, it keeps nutrients normally lost by peeling and boiling the potatoes. Add some garden fresh green beans gently blanched and its practically a salad...ok maybe not that healthy, but a far cry from the picnic faire of your youth. 

Ingredients:

  • 1 pound small red or white potatoes
  • 1 handfuls of fresh green beans with ends trimmed
  • 2 teaspoons  Mustard & Co. Garlic and Dill Mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup good olive oil like Seka Hills + more for roasting
  • Salt and Pepper

 

Instructions:

  1. Cut any larger potatoes in half, toss in olive oil and roast on parchment paper at 400 degrees for 20-25 minutes until golden brown.
  2. Remove the beans from the oven and allow to cool completely in the refrigerator.
  3. Meanwhile, blanch the green beans briefly then immediately shock in a bowl of ice and water. Cut the chilled beans in 1 inch pieces.
  4. In a separate bowl mix together the remaining ingredients, tasting to adjust seasoning.
  5. Toss the potatoes and the green beans in the dressing to completely coat. 
  6. Serve slightly chilled or room temperature. Will keep in an air tight container for 5-7 days.

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