I get a little sick of the same bbq summer side dishes. In this case, classic potato salad, so I tried this potato salad that is dairy free, healthier, and quite tasty. It has a mustard/vinegar base and is supposed to be mixed with bacon mine had gone bad:( I would definitely add the bacon next time. It would go with the flavors so well! I served this with shrimp cocktail and corn on the cobb. It’s summer time, people!
5 small yellow potatoes
1/2 lb. french green beans, cut off ends, then cut the beans in half; bite-size
1/4 c. white balsamic vinegar
1/4 yellow onion, chopped small
3 T. honey
1 T. Dijon mustard
salt and pepper
1/8 cup olive oil
handful of fresh parsley, chopped
bacon or I used fried deli ham, chopped (desired amount)
Cube potatoes, and boil in water until tender, about 10 minutes. Drain and rinse in cold water. Boil green beans in a separate pot. Cook for 5 minutes, then drain and place in an ice water bath. Drain. Place potatoes, onions, and green beans in a large bowl. In a small bowl, combine honey, mustard, vinegar, and parsley. Whisk in olive oil. Pour over potato mixtures and stir till coated. Top with salt and pepper.