This dijon potato and bean salad recipe is perfect for summer. Summer is winding down in New Hampshire but our days are still filled with lots of time in the sun. As the sun sets, we want something light but satisfying…this is an easy summer dinner that I pair with simple field greens. The beans add a nice lean protein and are absolutely effortless in this recipe. This is an easy sell at the dinner table – everything is recognizable and easy on the palate…yet just ever so slightly sophisticated.
When making this dijon potato and bean salad recipe, you’ll want to look for some nice, red potatoes. Good choices are Ida rose, Norland, Cal red, or French fingerling. The best ones will be firm in texture, with a waxy surface. Potatoes often get a bad rap as a starchy, carb loaded vegetable, but not around here! Potatoes are packed fiber and vitamin c, which is why I include them in our weekly meals. I love that potatoes are very inexpensive, too! Sometimes I’ll look in the pantry and find sprouts growing on my spuds. Sadly, it’s time to toss them. This is a tell tale sign of the formation of a toxic alkaloid, solanine, which is not something you or your family will want to ingest.
Dijon Potato and Bean Salad Recipe
- Boil potatoes, about 20 minutes. Drain and set aside.
- Heat 1 tablespoon of olive oil in a skillet and saute green beans with salt and pepper until bright green and tender crisp.
- Prepare dressing by combine honey mustard, oil, vinegar, parsley, dijon mustard and salt and pepper. Blend thoroughly.
- Place potatoes, green beans, and white beans in a large bowl. Add dressing; toss to coat well. Serve chilled or room temperature