Herby Potato Salad

herbypotatosalad-01

Anyone else feel like tomorrow is Halloween, the next day is Thanksgiving and then two seconds later, it will be the New Year? Why do the days feel so long and yet somehow the years are so short? Sigh. Some folks at my office are already planning a Thanksgiving potluck lunch and I usually bring this delish dessert. But I wanted to do something different this year and this herby potato salad is a great side dish that could be a main dish on any given Sunday.

Ingredients:
– 8 oz. bag of fresh green beans
– 1 lb. baby golden potatoes
– 3-5 radishes
– 1 shallot

Dressing:
– 3 Tbs. apple cider vinegar
– 3 Tbs. grape seed oil
– 2 Tbs. honey dijon mustard
– 1-2 Tbs. butter (or more if you’d like!)
– Handful of chopped parsley
– Handful of fresh dill, plucked from the stems
– Freshly cracked black pepper, to taste

Instructions:
Wash all produce. Bring a pot of salted water to boil. Halve baby potatoes and cook in the boiling pot for 8 – 10 minutes or until tender. While the taters are cookin, snap off the ends of the green beans and place into a large serving bowl. I kept mine whole, but you could cut these in half if you wanted.

Next, thinly slice the radishes and set aside. Then dice the shallot cloves, just like you would garlic and set aside with the radishes.

For the dressing – In a small bowl, mix together the apple cider vinegar, grape seed oil and honey dijon mustard. Melt the butter and mix in.

Put it all together – Drain the potatoes and add to the green bean bowl. Mix in shallots. Pour dressing over the top. Add fresh herbs and cracked pepper. Give it a stir. Top with the sliced radishes (or you can mix these in too).

This is a dish that can be chilled and served cold during the hotter seasons or you can serve immediately and it makes for a nice warm complement for the upcoming cooler seasons. The other thing I liked about this recipe – you don’t have to get too many things dirty – always a bonus to busy moms like myself! It’s also easy, versatile (read: you can substitute or add in other veggies you already have on hand) and only takes about 25 – 30 minutes total prep and cook time. My kind of dish!

* This recipe yields 4-6 servings.