Wednesday, August 11, 2010
Potato Salad, Take Two or Is It Three?
Janet here: Regular readers know that I have a thing for potato salad. I wrote of my love for it here, which started when I was a child and has basically continued ever since. Summer is just an excuse to eat a lot of potato salad (and ice cream, but not together of course) in my book.
Anyway, if you're looking for an alternative to the mayonnaise rendition, this one could be just what the doctor ordered. It's got a little zing, thanks to the mustard, and is ridiculously easy to make. I served it up with marinated grill shrimp and tomato mush (another fabulous Reynolds specialty coming your way soon so get excited).
Red Potato and Green Bean Salad
6 side servings.
3 pounds of red potatoes, halved
about 1/2 pound of green beans, de-tipped and cut into 1/2-inch pieces
2 tablespoons dry vermouth
1 tablespoons white vinegar
1/2 red onion, diced
1 tablespoon Dijon mustard
2/3 cup olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste.
Cook the beans in a large saucepan of boiling water for about 4 minutes. Drain and stick in iced water to stop the cooking.
Halve the potatoes and cook in boiling water until just tender, about 12 minutes. Drain and transfer to a large bowl. Add the vermouth, toss and let sit for a few minutes. Whisk the vinegar, onion and mustard in a small bowl. then pour over the potatoes. Cool completely. Add the green beans and parsley. Season to taste. Can be served cold or at room temperature