It is the time of year when BBQ prevails, and most meals revolve around whatever meat gets thrown on the grill and a selection of the expected cold sides.  While I do like a mayonnaise based potato salad, by the time July comes around I have usually had my fill.  There is also something about setting mayonnaise out in the hot sun that makes me slightly squeamish.  Below is a recipe I concocted last summer to get me out of the mayo potato rut.  The dressing and green beans were inspired by a classic salad Niçoise.

Ingredients:

• 8-10 Potatoes: diced, cooked, and cooled
• 20-25 Green Beans: steamed and cooled
• 1 sliced Red Onion
• 1 cup Cider Vinegar
• 3 tbsp Maple Syrup
• 1 tbsp Salt
• 1 tsp whole Black Pepper Corns
• 2 tsp Dijon Mustard
• 1/4 cup Olive Oil

Direction:

1. Pickle the onions:
   1. Bring the vinegar to a slight boil.
   2. Add the salt, black pepper corns, and maple syrup.
   3. Add the onions.
   4. Allow the onions to continue to cook until they become slightly translucent. ~ 10 minutes.
   5. Remove the onions from the pickling juice, but save the the juice for later.
2. In a small bowl whisk together the mustard, olive oil, and 1/4 cup of the pickling vinegar.
3. Toss together the potatoes and green beans.
4. Add the pickled red onions.
5. Drizzle the mustard dressing on top, and mix everything together.