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