This is a recipe that has been in our “recipes to try” list for a while. Emily had found it in Peter Berley’s cookbook, The Modern Vegetarian Kitchen, and I randomly picked it so I could have something made in advance for a quick camping overnighter. It’s become a routine to have at least one dish that’s prepared in advance – some might called this being prepared or being OCD, but hungry is not typically an experience I’m looking for when I get outdoors.
The original recipe calls for floury potatoes like baking or red potatoes, but I made it with yellow-fleshed waxy potatoes like Yukon Golds. This makes the salad much more like a tossed vegetable salad with a vinaigrette than a typical creamy-textured potato salad. It was surprisingly light for a starchy salad and the green beans gave it a nice crunch. For those of you who don’t like red onions or raw onions, don’t fret. The chopped onions get soaked in a hot water bath, and then tossed with apple cider vinegar. This takes the pungency out of the onions and makes them slightly pickled, which is really a lovely addition to the salad.
I can’t say I was prepared for first-come first-serve campground we chose to be completely packed upon our arrival. Luckily, we found a semi-secluded pirate camping spot, and we still managed to have a perfectly wonderful evening under the stars.
Green Bean Potato Salad with Honey Lemon Mustard Vinaigrette
Prep Time15 minutes
Cook Time30 minutes
Activity GuideCar Camping, Bike Touring, Picnic
- 4 pounds Yukon Gold or other waxy potatoes, quartered
- 2 cups green beans
- 1/2 large red onion, thinly sliced
- 1 tablespoon apple cider vinager
- For the Vinaigrette
- 2 tablespoon lemon juice
- 1 tablespoon whole grain dijon mustard
- 1 garlic clove, chopped
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (original recipe’s recommendation- we put close to 1 teaspoon)
- 3 tablespoons olive oil
- Large Stock Pot
- Cutting Board
- Large Bowl
- Small Bowl
- Ice Bath
- Put a big pot of very salty (3 tbsp) water on to boil.
- Add the green beans and cook until just tender- 2-3 mins. Then put them directly into the ice bath.
- Take 1 cup of boiling water and pour it over the onions in a small bowl, and cover that with a plate for 15 minutes.
- Add the potatoes to the boiling water after the green beans are out, and cook till tender, about 12 minutes.
- Drain the onions and toss them with the vinegar, salt and pepper.
- Whisk the ingredients for the vinaigrette together in a large bowl. Then add all the veggies, and toss to coat.
- Eat straight from the bowl (warm or cold).