Warm or Cold Potato Garden Salad
Ready In: 40 mins
Serves: 6
Ingredients
- 3 lbs new potatoes
- 1 lb fresh French haricots vert, trimmed, cut in 1-inch pieces
- 1 small zucchini, trimmed, cut in 1/2-inch pieces (optional)
- 2 scallions, sliced thin (or about 4 tbls. chopped chives)
- 2 hard-boiled eggs, sliced (or chopped)
- 1⁄4 cup fresh parsley, finely chopped
- 1⁄3-2⁄3 cup mayonnaise
- 1⁄8-1⁄4 cup plain yogurt
- 2 -4 tablespoons whole grain mustard (Dijon is good)
- 3 -6 tablespoons red wine vinegar (or 2 tbls. red wine vinegar and 1 tbls. balsamic vinegar)
- 1⁄4-1⁄2 teaspoon fresh ground black pepper (or more to taste)
- 1 -2 tablespoon fresh tarragon, finely chopped (or 1/2 tsp. dried, chopped fine)
- chives (to garnish)
Directions
- Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
- Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
- In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
- Peel potatoes, cut into bite size chunks(1/2"-1"),.
- Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
- Note:
- If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.
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