Mustard Turmeric Potato Salad

I don’t know about you, but I love potato salad. I sometimes want something a little different than the mayo coated salad that my grandma used to make, however. This version offers a glorious golden hued, dill infused tangy alternative to bring to your next summer picnic!

Tips to get you started:

· I use Heinz brand organic yellow mustard.

· The green beans may be blanched in the cooking water with the potatoes or separately.

· This salad is great served warm or cold, if it is served cold I like to pull it out just a few minutes before serving in order for the olive oil to become a bit more fluid and then I give it a quick stir to re-coat all the potatoes and green beans with the dressing.

· Mixing the warm potatoes with the dressing helps open the flavors and allows the potatoes to soak in the flavors more quickly.

Prep time: 10-15 minutes.

Cook time: 30 minutes plus at least 30 minutes of resting time.

Serves: 10

Ingredients:

1 ½ lbs. small red potatoes, washed

4 Oz. Fresh green beans, washed

1/8 Cup diced shallot

2 Tablespoons prepared yellow mustard

½ Teaspoon coarse kosher salt

¼ Teaspoon ground black pepper

1 Teaspoon granulated garlic

1 Teaspoon turmeric powder

1 Teaspoon dried dill

3 Tablespoons Extra Virgin Olive Ooil (EVOO)

Part one: After washing your potatoes, halve or quarter them so that each cut piece is similar in size. This will allow even cooking when you boil the potatoes. Place the cut potatoes in a large pan and add just enough water to cover the potatoes.

Part two: Bring the water to a boil and cook for 15-20 minutes, or until the potato can be pricked with a fork easily all the way to the middle of the test potato, yet it does not disintegrate when pricked. (If you start to see the skins falling off the potatoes, you’re likely nearly at disintegration point!). Drain the water off the potatoes and rinse them with cold water for about a minute, until they stop steaming but are still warm.

Part three: In a large serving bowl, mix your spices, herbs, shallots, EVOO and mustard together until well combined. Add to this bowl your cooked potatoes and gently mix with a silicone or rubber spatula. Let this sit while you blanch your green beans.

Part four: Using the large pot you used for the potatoes, add about an inch of water to the pan and bring this to a boil. While you wait for the water to boil, snap your green beans into segments about 1/3-inch-long and remove any “string” at the ends of the beans.

Part five: When the water is boiling, add the green beans for one minute. Then remove them and shock them in an ice-cold water bath to keep them crisp and green. Remove the beans from the water bath and add them to the potatoes and dressing, stir to combine and season to your tastes with the kosher salt and black pepper.

Serving suggestion: Enjoy on a summer day with friends and your favorite burger!

Tiny chefs at home? They can help:

· Measure ingredients

· Snap the beans

· Mix the dressing

Nutrition information:

Total Calories: 109

Total Fat: 4 g

Cholesterol: 0 mg

Sodium: 65 mg

Total Carbohydrates: 17 g

Sugars: 1 g

Protein: 2 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.