I don’t think that I realized how much I love potato salad until I began brainstorming this recipe. There are so many possibilities where potato salad is concerned, and I wanted to make all of them. A spicy, southwestern-inspired version with peppers and corn; the traditional sweet-tart German iteration with bacon; the classy French style with olive oil and herbs, and one trying yogurt in lieu of mayo. All week long I tasted potato salads when I found them — in delis, at restaurants, and salad bars. Apparently I can’t get enough of the stuff.
My solution here: a mash-up of the above, with a honey mustard vinaigrette inspired by the flavors of the German version, crunchy green beans, olive oil and herbs from the French, and some cherry tomatoes because there’s very little that I don’t like them in. And, of course, some festive red, white and blue potatoes. Happy eating!
Potato Salad with Honey Mustard Vinaigrette
Yield: 6-8 servings
3 pounds marble potatoes (or use any small variety of potato)
1 small red onion, diced
5 tablespoons apple cider vinegar, divided
1 1/2 cups diced green beans
1/4 cup olive oil
2 tablespoons whole grain mustard
2 tablespoons honey
1 teaspoon sea salt, divided
1 cup halved cherry tomatoes
3 tablespoons flat leaf parsley
3 tablespoons minced chives
Freshly cracked black pepper to taste
Bring a large pot of salted water to a boil. Cook potatoes until firm but cooked through, about 15 minutes. (Cooking time may increase with a larger potato variety.) Drain, rinse under cold water and set aside.
Bring a smaller pot of water to boil for the green beans. Blanch for one minute, drain and rinse under cold water. Set aside.
Combine the red onion with two tablespoons of apple cider vinegar and toss. Set aside to marinate.
Whisk together the olive oil, mustard, honey and 3 tablespoons of apple cider vinegar with 1/2 teaspoon salt.
When the potatoes are cool enough to handle, slice them in half lengthwise and add to a large salad bowl. Add the marinated onions, green beans, cherry tomatoes, parsley, chives, lots of freshly cracked black pepper and the remaining 1/2 teaspoon salt, and carefully toss with the honey mustard vinaigrette. Add more salt to taste, if desired.
All photos by Kimberley Hasselbrink.