I bookmarked this potato salad a few weeks ago and finally got around to making it for lunch. Potatoes, ampoule green beans, prescription salmon and hard boiled eggs with a sharp Dijon-y dressing. I’m usually tempted to add all manner of exotic spices or unexpected ingredients to recipes, but I didn’t want to mess with this salad much. I only tweaked the dressing and omitted the capers.
It’s a nice balance of starch, vegetables and protein that filled me up but didn’t feel too heavy. Honestly, it’s a perfect lunch since it doesn’t even require that strenuous trip down a flight of stairs to the microwave. So glad I’ve got leftovers for tomorrow!
Dijon Potato & Green Bean Salad
1/4 cup olive oil
1/4 cup white wine vinegar*
3 tbsp. Dijon mustard
pinch coarse salt
1 lb. red potatoes, cut into 3/4-inch cubes
1 lb. green beans
1 can wild-caught pink salmon
Make the dressing by whisking together the oil, vinegar, Dijon and salt. Set aside.
Place the potatoes in the bottom of a pot and fill it with enough water to barely cover the potatoes. Place the pot on medium-high heat and cook for 15 minutes or until the potatoes are fork-tender.
While the potatoes boil, steam the green beans. I bought the kind that come in a microwavable plastic bag (I know, I know), so I just threw that in the microwave for 5 minutes, then chopped them into bite-sized pieces.
If you don’t go the lazy-convenience route, cut them first, then steam them since they’ll be easier to handle while raw. You can also wait until the potatoes finish cooking and remove the potatoes from the boiling water with a slotted spoon, then you’ll be able to just add the raw green beans in for a quick 2 – 3 minute boil.
I also used the already boiling potato water to make my hard boiled eggs. I cooked them for about 6 minutes so that the yolk wouldn’t harden completely, then I placed them in an ice bath to stop the cooking. (If you cook them too long, they’ll get those ugly gray halos around the yolk.)
Once everything is cooked, simply toss the potatoes, green beans, salmon and eggs with the dressing. You want to make sure not to over-mix or the potatoes will crumble too much. Serve slightly warm, at room temperature or cold.
*I like my potato salad pretty tangy, so I used a lot. Go with less if you prefer a more olive oil-y flavor.