Creamy Potato and Green Bean SaladOther potato salads you may enjoy:
2 lbs. new potatoes, scrubbed and chopped
1/2 lb. fresh green beans, trimmed and chopped
1 celery stalk, diced
1 large radish, diced
1 jalapeño pepper, seeded and minced
2 green onions, sliced
large handful fresh parsley, chopped
1/2 cup mayonnaise
1/3 cup whole milk
1 tablespoon Dijon mustard
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1/2 cup kalamata olives, pitted and chopped
Using a steamer, steam the potatoes for 12 minutes or until just tender. Add the green beans and steam for 5 more minutes. Let cool for 10 minutes.
Place the potatoes and green beans in a large mixing bowl and add the celery, radish, jalapeño, green onion and parsley. Whisk together the dressing ingredients, pour over the salad, and gently toss to coat the vegetables. Cover and refrigerate for at least 2 hours before serving.
Serve cold, with olives scattered over if using.
Serves 6 to 8.
Mexican-Style Potato Salad With Avocado and Jalapeño
Potato Radish Salad
Warm Baby Potato and Asparagus Salad
On the top of the reading stack: Mysore Style Cooking by V. Sandhya
Audio Accompaniment: laundry