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Deuce Cities Henhouse

Cucumber & Sweet Onion Salad with Yogurt
I’m getting so sad that our CSA is getting close to an end. I’m going to try really hard to this winter to stock our fridge with lots of different veggies all year round. I love cooking with fresh ingredients and I feel really good about feeding my family healthy meals. Meal planning has become a habit and I am proud of that.

Dijon Potato Salad was just one of a bunch of good recipes we’ve had from our CSA, Driftless Organics. Now, I live with a bunch of potato salad haters (really they are all mayo haters) but this potato salad is mayo free! They still won’t touch it because they are weird, and that just means more for me. I made a full sized batch and had potato salad lunch for days, it was the best. I didn’t even have to feel potato salad guilt because what I was stuffing my face with was mayo-free-but-still-delicious potato salad, it was a total win, win, win.

   
 

Dijon Potato Salad with Green Beans
Recipe from Driftless Organics

▼ 4 eggs
▼ ½ lb green beans (around 3 c.), snapped
▼ 2 lb potatoes (around 6 medium-large potatoes)s
▼ ½ c thinly sliced sweet onion or shallot
▼ 2 tbsp Dijon mustard
▼ 2 tsp honey
▼ 2 tsp sherry vinegar
▼ 1 tsp dried tarragon (or 1 Tbsp. fresh)
▼ Salt & pepper to taste
▼ 3 Tbsp olive oil
▼ ⅓ c. fresh parsley, chopped

Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes & eggs. Serve with parsley.
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