I don't like the typical (mayo-based) potato salad, i know, that's a crime when you are a southern cook. this potato salad, however, I love!!
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
- 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.