Potato Salad with Green Beans

Goal for the week: use all of our vegetables from our CSA*.  Actually, this has been a summer goal all summer for the last 6 summers since we first joined a CSA.


Grandma's egg slicer & mine

I didn't use all of the produce, but came up with a delicious recipe to use our baby red potatoes and fresh green beans.  AND I got to pull out my unitasker egg slicer.

 

 

 

 

Potato Salad with Green Beans

Ingredients

2 1/2 pounds of baby new red potatoes
8 ounces fresh green beans, stems trimmed
3 hard boiled eggs, diced

1/2 cup mayonnaise**
2 tablespoons whole grain Dijon mustard
3 tablespoons red wine vinegar
1/3-1/2 cup chopped green onions, both white and green parts
1/3 cup chopped flat-leaf parsley
1/2 teaspoon black pepper
Salt


Directions

Potatoes:  Place the potatoes in a large pot and cover with cold water.  Add a tablespoon of salt to the water and bring to a boil and cook until the potatoes are just fork tender.  Drain and rinse under cold water until mostly cooled.  Cut potatoes in half lengthwise and then into chunks roughly 1 inch.

Green Beans:  Bring another pot of water to a boil and toss in beans for 90 seconds, remove the beans and plunge into ice water.  Drain and dry. Cut beans into thirds.

Hard Boiled Eggs:  In a pot, cover eggs with cold water and bring to a boil.  Boil for 1 minute and turn off heat, cover and let sit for 10 minutes.  Rinse with cold water, peel, and dice. I use my handy little egg slicer from Pampered Chef, turning the egg three times to get a small dice.

Dressing:  Combine the remaining ingredients into a mixing bowl and whisk until smooth.

Gently fold the potatoes and beans in the dressing and then fold in the diced hard boiled eggs.  Salt to taste.

Meal Ideas: 
Add tuna and black olives and serve on a bed of lettuce for a quick and yummy Nicoise version.  I used arugula and added some Glutino bagel chips.

*CSA stands for Community Sponsored Agriculture. For more information and to find a farm near you, click here.

** I use Hellman's or Best Foods Mayonnaise, usually the light version since they are gluten free and rated very well by America's Test Kitchen.  Though, ALWAYS recheck the labels of processed foods because formulations change often and they may not continue to be gluten free.