Warm Honey Mustard Potato Salad with Green Beans
With crisp-tender green beans and a simple but luscious dressing, enjoy this potato salad warm as a dinner side dish or take it along to a picnic or potluck.
Ingredients
- 1 ½ Pound Alsum red potatoes about 4 medium potatoes, unpeeled, halved and sliced ¼ inch thick
- 8 Ounces Green beans trimmed and cut into thirds
- 3 Tablespoons Prepared honey mustard or hot-sweet mustard
- 2 Tablespoons Unseasoned rice vinegar
- 2 Tablespoons Olive oil
- ½ Cup Red onion finely chopped
- Freshly ground black pepper
- Salt
Instructions
- In 3-quart saucepan, cover potatoes with water and add ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes.
- Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes.
- Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat.
- Season with salt and pepper, to taste. Serve warm or at room temperature.