Green Bean Potato Salad with Honey Lemon Vinaigrette

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 4 pounds Yukon Gold or other waxy potatoes, quartered
  • 2 cups green beans
  • 1/2 large red onion, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 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)

Tools

  • Cutting board
  • Knife
  • Large bowl
  • Large pot
  • Small bowl
  • Strainer
  • Whisk
  • Plate
  • Ice

Method

  1. Prepare an ice bath by placing ice in a bowl with cold water.
  2. 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.
  3. 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.
  4. Add the potatoes to the boiling water after the green beans are out, and cook till tender, about 12 minutes.
  5. Drain the onions and toss them with the vinegar, salt and pepper.
  6. Whisk the ingredients for the vinaigrette together in a large bowl. Then add all the veggies, and toss to coat.
  7. Eat straight from the bowl (warm or cold).