Potato Green Bean Salad {gluten free, dairy free, egg free, soy free}
 
Prep time
Cook time
Total time
 
This potato green bean salad is quite tasty warm or cold, can be halved, or doubled in a recipe that comes together in minutes - as easy as it gets for your warm weather meals. Enjoy!
Jessica:
Recipe type: side dishes
Serves: 8-10
Ingredients
  • For the Vinaigrette:
  • ¼ cup GF yellow mustard
  • 3 tablespoons mayonnaise (I use Just Mayo vegan brand, which is also soy free)
  • 2 tablespoons GF sherry vinegar
  • 2 teaspoons dried tarragon leaves
  • 2 teaspoons crushed black pepper
  • 1 tablespoon kosher salt plus 1 teaspoon
  • 1-2 teaspoon GF white horseradish (I use Bubbe’s)
  • For the Salad:
  • 3 pounds potatoes, quartered (I used Russian fingerlings and Yukon golds) - see my note below
  • 1½ pounds fresh green beans, stems removed, cut in thirds
  • 3 shallots, cut in half and sliced thinly
Preparation
  1. Preparation:
  2. Combine all vinaigrette ingredients in a large bowl (I combined vinaigrette ingredients in a small bowl for photo purposes, otherwise I just add all the ingredients in one bowl). Set aside.
  3. Boil water in a 3 quart saucepan ¾ full and add 1 tablespoon of kosher salt, then gently add quartered potatoes (use a large spoon, dropping in by hand may cause splatter - be careful!) and boil for about 15 minutes on medium heat, or until you can easily pierce thick pieces with a fork. Drain then add to the bowl. Steam green beans for about 3-4 minutes, or until just softened, then transfer into the prepared bowl. Add sliced shallots. Mix all the ingredients and taste if additional salt or pepper is needed.
  4. Serve warm or cold. Can be refrigerated for up to 5 days or frozen in an airtight container.
  5. Note on choosing potatoes:
  6. Go for the waxy, low starch potatoes; those are best for potato salad since they don’t break apart during the mixing stage. Some low starch varieties are Russian or Banana Fingerlings, New Red or White, and Yukon golds. I don’t recommend starchy potatoes such as Russets since they break apart; they are best for mashed potatoes, hash browns, and french fries.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/potato-green-bean-salad/