For Easter lunch, I, like many of my fellow Star Spangled Banner Flyers, would be serving a ham lunch. I had a delicious pear and blue cheese salad and warm dinner rolls to go with it but it needed the perfect side. Something that would be healthy and hearty without that traditional casserole feel. In other words, I wanted to bring my Easter lunch into this decade.
I started with red potatoes and green beans and decided to throw a nice little bite into it with mustard. But not that nasty old bright yellow mustard. If there’s one thing I’ve learned, it’s that condiments matter. Mustard would 100% be included in this camp and for Easter, I needed a good one. I came across Maille Old Style Whole Grain Mustard at Central Market and ended up being perfect.
This recipe was a hit with everyone at the table from kids to grandparents and will absolutely be making it into the rotation for everyday meals. The recipe makes a HUGE serving, plenty for a group or enough to make and use as a side for other meals during the week.
Mustard Grain Fresh Potato Salad with Green Beans
The perfect side for a holiday meal or tasty enough for everyday!
Ingredients
- 10 cups small red potatoes
- 3 cups fresh green beans
- 1/2 red onion sliced very thin
- 2 tbsp good whole grain mustard
- 1 tbsp red wine vinegar
- 3/4 cup olive oil
- 1 garlic clove grated
- drizzle of honey
- salt
- pepper
- 2 tbsp fresh rosemary chopped
Instructions
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Bring a large stock pot of water with a dash of salt to a boil.
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Once boiling, add potatoes and boil for 15 minutes or until potatoes are tender but still firm. Try poking with a fork to test.
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While potatoes are cooking, massage sliced onions to soften them a bit.
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In a large bowl, add mustard, red wine vinegar, olive oil, grated garlic, and honey and stir. Add onions.
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Once potatoes are cooked, transfer potatoes with a slotted spoon to the bowl with the dressing and onions. Do not pour out the water from the stock pot. Allow the potatoes to sit on the onions to cook and soften them a bit.
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Add green beans to the stock pot of hot water. Return to a boil for 4 minutes or until bright green. Drain the green beans and immediately plunge them in a bowl of ice water.
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Add green beans to the potatoes, onions, and dressing. Add a generous amount of fresh cracked pepper and sea salt to taste. Add in fresh rosemary.
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Gently mix potatoes, green beans, onions, rosemary, and dressing, coating all of the vegetables lightly in the dressing.
