Creamy Potato and Green Bean Salad

Salads are a frequent addition to my table, no matter the time of year. Though soups are much preferred during the winter months, potato salads are always a comfort food, even if there is a few feet of snow building up outside. Thankfully, most of the snow has melted and the temperature is gradually creeping up into double digits. Serve this hearty salad with your favorite legume soup for an extra dose of nutrients and warmth. Add some biscuits into the mix and your tummy will thank you.

Creamy Potato and Green Bean Salad

Salad:

2 lbs. new potatoes, scrubbed and chopped
1/2 lb. fresh green beans, trimmed and chopped
1 celery stalk, diced
1 large radish, diced
1 jalapeño pepper, seeded and minced
2 green onions, sliced
large handful fresh parsley, chopped

Dressing:

1/2 cup mayonnaise
1/3 cup whole milk
1 tablespoon Dijon mustard
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Garnish (optional):

1/2 cup kalamata olives, pitted and chopped

Using a steamer, steam the potatoes for 12 minutes or until just tender. Add the green beans and steam for 5 more minutes. Let cool for 10 minutes.

Place the potatoes and green beans in a large mixing bowl and add the celery, radish, jalapeño, green onion and parsley. Whisk together the dressing ingredients, pour over the salad, and gently toss to coat the vegetables. Cover and refrigerate for at least 2 hours before serving.

Serve cold, with olives scattered over if using.

Serves 6 to 8.

Other potato salads you may enjoy:
Mexican-Style Potato Salad With Avocado and Jalapeño
Potato Radish Salad
Warm Baby Potato and Asparagus Salad

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio Accompaniment: laundry