Potato Salad With Parsley Vinaigrette

Summer is here and farmer’s markets are in full swing!

This is alternative to a more traditional potato salad the I grew up with, which was boiled potatoes, skins removed, drowned in mayonnaise. Delicious, but maybe not the healthiest way to go as far as potatoes are concerned.

A lot of people are afraid of white potatoes these days, but they are actually full of fiber, vitamin c and potassium; all good things that our bodies need.  Often they are not healthy because of what we do to them…tons of butter, sour cream, whole milk, cheese, globs of mayo…..

This recipe uses what I found at the farmers market: crispy green beans, tangy scallions, fresh parsley and fingerling potatoes.

Boil the potatoes ahead of time and allow them to cool.  No need to take the skins off, since we will be slicing them and you won’t even notice the skin. The vinegar and dried mustard add a nice tanginess, but feel free to substitute to whatever mustard you have in the fridge if you don’t have ground mustard.  You might need to add a smidge more since the dried, ground mustard will be a bit stronger then refrigerated.

Don’t overprocess the vinaigrette.  I pulse it so that you can still see the bits of fresh parsley and its not just a green pesto.

This is a recipe that is sure to help you beat the heat and keep you healthy.

Ingredients:

• 2 dozen fingerling potatoes (I used all white)
• 2 cups chopped green beans
• 1/3 cup sliced scallions (green onions) white and light green parts only

Vinaigrette:

• 1/2 cup Italian flat leaf parsley
• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar(or any light color vinegar)
• 1 teaspoon ground mustard
• salt and pepper to taste
• 1/2 teaspoon honey or agave (optional)

Directions:

1. Boil potatoes till tender (about 5 minutes) . Leave the potatoes whole, do not cut.  Drain and allow to cool.
2. Cut the cooled potatoes into slices (1/4″ -1/3″ thick) and put them in a medium bowl.
3. Add green beans (uncooked) and scallions.  Toss.
4. In a small processor or blender, combine all ingredients for the vinaigrette and blend till combined but you ca still see small pieces of the parsley.  Be careful not to overblend.
5. Add the vinaigrette to the potatoes and toss to combine.  Refrigerate till ready to serve.

Enjoy!