Randal and I both love potato salad, but it seems I only ever make the same one I grew up eating. There is nothing wrong with that, it's a great potato salad recipe, but when I found this recipe for a lemony potato and green bean salad it looked so different from our usual potato salad that I had to try it.
1 pound potatoes, peeled and cut into 2-inch chunks
1/2 pound green beans, trimmed and halved
1 tablespoon whole-grain mustard
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
Juice of 1 lemon, plus 1 teaspoon grated zest
1/4 red onion, thinly sliced
Salt and pepper
Cover the potatoes with cold water in a saucepan. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Transfer to a colander with a slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
Mix the mayonnaise, sour cream, 1 tablespoon mustard, the parsley, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes, green beans and onion.
Linked to: Flour Me With Love, Couponing and Cooking, Sweet and Savory, All The Small Stuff