Potato salad isn't the most alluring side dish at the barbecue - often times overcooked potatoes are drenched in mayonnaise, which makes it difficult to tell what other ingredients lurk under the dressing. But, this mustard-heavy, tangy version is bright and flavorful, a perfect counterpoint to rich barbecued meats. The baby potatoes are supple and firm, while the crisp green beans lend a fresh crunch to every bite. All the while, the light and tart mustard dressing showcases the beautiful vegetables in appearance and flavor.
Notes: This side dish can be made in advance and only gets better after the first 24 hours. Also, adding the seasoned dressing to hot potatoes will yield more flavorful potatoes. The potatoes will absorb the dressing while they are still hot and it makes such a big difference in their flavor! You can also substitute the green beans for practically any other hearty summer vegetable, but I love the crisp snap from the green beans opposed to the dense chew of the potatoes.
Read More: The Shared BBQ Sides
Time: 25 minutes
Servings: 8-10
3 pounds baby potatoes
1 pounds green beans, trimmed and cut into 1-inch pieces
1/3 cup finely minced red onion
2 cloves of finely minced garlic
3 tablespoons whole grain mustard
1 tablespoon dijon mustard
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon kosher salt (+ more for boiling the potatoes)
1 teaspoon freshly cracked pepper
In a large pot, cover potatoes with 1 inch of water and season water with 1/4 cup of salt. Bring the potatoes to a boil over high heat and cook for 15-20 minutes, until tender and easily pierced with a knife.
As the potatoes are boiling, in small bowl combine the red onion, garlic, whole grain mustard, dijon mustard, mayonnaise, apple cider vinegar, salt and pepper. Whisk to combine and set aside.
When the potatoes are cooked, strain them carefully into a large colander. Drape a clean kitchen towel on top of the potatoes to absorb any excess moisture.
In the same pot, bring water to a boil and season with salt. Add the green beans and cook until tender-crisp, about 1 minute. Strain carefully into a colander and toss to release steam, excess water, and to cool slightly.
Once the potatoes are cooled enough to touch (but still very warm or hot), slice in half and add to a large bowl. Add the mustard dressing to the potatoes while the potatoes are still hot so they can absorb the flavors in the dressing. Add green beans and toss to coat with the dressing.