Hi Everyone and welcome to this blog about creating a wonderful Summer Vegetable Potato Salad. This is a salad that you can leave out for awhile and it won’t go bad. The dressing is not based on mayonnaise so it’s a bit safer for an outdoor gathering. It’s easy to prepare and has great color. It’s also vegan, if you like.

Summer Vegetable Potato Salad

(The New Southern Garden Cookbook by Sheri Castle)

1 and 1/2 pounds small waxy potatoes, whole or cut into bite-sized chunks

3 tablespoons dry white wine

3 tablespoons white wine vinegar or rice vinegar

8 ounces slender green beans or waxy yellow beans ends trimmed

1 tablespoon whole grain mustard

2 teaspoons Kosher salt plus more to taste

1 teaspoon ground black pepper plus more to taste

1/2 cup extra virgin olive oil

1/2 cup thinly sliced red onion

1 cup whole grape tomatoes, cut in half

1/4 cup flat-leaf parsley

1/4 cup chopped fresh basil

Place potatoes in a large pot and cover with cold water. Bring to a boil, add 1/2 teaspoon kosher salt per cup of water, reduce the heat and cook at a low boil only until the potatoes are tender when pierced with the tip of a knife. Do not overcook. Drain them in a colander and return them to the hot pot to let any remaining moisture evaporate.

Spread the hot potatoes in a single layer on a foil covered cookie sheet. Sprinkle with the wine and vinegar and let cool to room temperature. Transfer the cooled potatoes and any remaining liquid to a large bowl.

Fill another large bowl with ice water. Add beans to a medium saucepan and cover with water. Bring covered pot to a boil. Add 1/2 teaspoon kosher salt to water. Turn down heat and cook beans 5 to 8 minutes until barely fork tender. Drain beans and then transfer to ice water. This will seal the color and prevent further cooking. Drain well. Pat dry and set aside.

Cut up any additional vegetables you plan to add to the salad including the 1/2 cup of red onion.

Whisk together the mustard, salt, pepper and olive oil in a medium bowl. Pour over the potatoes and stir gently until the potatoes are coated. Add the beans and stir gently. Add the tomatoes and stir gently. Add the onions and stir gently. Season with salt and pepper as needed.

Add parsley and basil and stir in gently. Serve at room temperature.

This salad is easy to prepare and delicious to eat as well as being very colorful. It’s a great addition to any gathering and can serve as an accompaniment or as a meal. Try this one for your Summer get togethers. You won’t regret it.

Note: I use this Summer Salad to empty my vegetable drawer of bits and pieces from other recipes. You can add broccoli, peppers, asparagus….you get the idea. Just lightly steam green vegetables before adding to salad.


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