The Simplest Potato Salad with Mustard Vinaigrette and Green Beans

 

When it comes to barbecue season, there is always room on the table for this summertime gem.

Watch as I prepare a herb filled Potato Salad, tossed with healthy green beans and mixed with our Honey Horseradish mustard for a little extra kick. 

The Simplest Potato Salad with Mustard Vinaigrette and Green Beans

3 pounds baby red new potatoes, cut in half 

Kosher salt 

¼ cup red wine vinegar

3 tbsp SMAK DAB Honey Horseradish Mustard

½ cup olive oil

6 scallions, chopped

½ cup chopped parsley

¼ cup chopped dill

1½ cups green beans, trimmed, cut in half or bite sized pieces

1 cup arugula 

Sea salt

Freshly ground pepper

Directions

Place the potatoes in a large stockpot, cover with water and add about 3 tsp of kosher salt. Bring the water to a boil, and cook until the potatoes are tender, about 20 minutes. In the last 3 minutes of cooking time, add in green beans. Drain and allow to cool slightly. 

In a large bowl, combine the vinegar and mustard. Slowly whisk in the olive oil. Add the potatoes and chopped herbs to the vinaigrette. Mix gently but thoroughly, and season with salt and pepper to taste.