Prep 0 mins
Cook 10 mins
This is a Paula Deen recipe. This is good for BBQs, picnics, or just as a side dish for lunch or dinner. I have used tarragon Dijon in this and it came out just as wonderful.
- 1 (3 lb) bag new potatoes, quartered (I always use red)
- 1 lb fresh green beans, cut into bite-sized pieces
- 1⁄3 cup olive oil
- 2 1⁄2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon dried dill
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
- Place potatoes and green beans in a serving bowl.
- In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.
This sounded odd but I could not wait for it to cool, the creaminess of the mustard and the potatoes is so good I just break up the hot and blanch beans and you have a nice vegetarian meal.
Delicious potato salad!! Unfortunately, our grocery store didn't have fresh beans, so I had to use canned. It was still very good and will make this one again and again!! Made for PAC Spring 2010.
Very good potato salad that is quite different from the traditional. At first, it seemed like there was not enough dressing to coat the potatoes and beans, but once I tossed the salad a couple of times, everything was coated and the dressing added just the right amount of moistness and flavor.