As I mentioned in an earlier post, my dad won't eat anything with mayo, so my mom was faced with the challenge of what to do for Potato Salad. This is great on a picnic. It can sit out all day and not go bad the way a traditional potato salad will. Here is her recipe.
1 pound of red potatoes cut into even pieces
6 green onions, diced
1/2 pound fresh green beans
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon dijon mustard
1/2 teaspoon pepper
1/2 cup olive oil
1 small clove garlic
2 teaspoons sugar
Put the cut potatoes in a 6-8 quart pot fill the rest of the pot with water. Heavily season the water with salt and bring to a boil. Boil until a fork inserted into a potato goes in easily. Meanwhile, tip and tail the green beans and cut into bite sized pieces. Place them in a deep skillet with a lid, add about 2 inches of water and sprinkle salt over the beans. Bring to a boil and cover. Let beans cook for about 5-6 minutes. Drain and set aside. Drain the potatoes and put them into a bowl. Immediately sprinkle the potatoes with extra red wine vinegar while still hot and stir to coat. Set a side. When the potatoes and beans are cool, mix them together in a large bowl and add the green onions. In a blender add the garlic, salt, pepper, mustard and vinegar. Turn the blender on low and blend until garlic is minced. With the blender running, add the oil in a slow drizzle until the dressing thickens. Pour enough dressing over the veggies in the bowl to coat. Store leftovers for another day.
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