Warm Potato Salad w/ Dijon Dressing
Created by Chef Karen Symington Muendell • linkedin.com/pub/chef-karen-symington-muendell/20/963/857• Course: Salad • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 pounds potatoes (I like red bliss or Yukon gold) washed and dice
- salt and pepper
- 2 cups green beans, trimmed and cut in thirds
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 small shallot, diced
- 2 stalks celery with leaves, diced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1/2 juice from a lemon
- Double-pinch of salt
- Grind of black pepper
- 1/3 cup extra virgin olive oil
- Chopped parsley for garnish
- Chopped paprika for garnish
Instructions
Boil potatoes in salted water until fork-tender. Drain and put aside. Boil green beans in salted water until just fork-tender. Drain and put aside. In a skillet, heat olive oil, sauté bell pepper until slightly tender. Add shallot and cook until softened. Toss in celery, and green beans, season with salt and pepper, stir and cook 2 minutes (celery should still be mostly crisp). Remove from heat and cool slightly.Make dressing: Whisk ingredients together until emulsified, then pour over potatoes and vegetables. Fold gently to coat. Sprinkle parsley on top then stir until dressing coats everything. Top with a few shakes of smoked paprika.