Life has been a little hectic lately with travel and work, but I am still very much enjoying my Summer. It is hard to believe that we are already in August! How did that happen? I probably say that every year. Okay, okay, every month! But seriously, how did that happen? I know Elon Musk is working on taking over the world, but if he could also work on some kind of time travel or time halting device, I would really appreciate it. Then I could stop time and eat all of the potato salad I want. Okay, if I could actually stop time, I probably wouldn’t use that chance to eat potato salad. Then again, maybe I would if it was this red potato, haricot vert, and cherry tomato salad! Maybe.
This recipe is adapted out of one of my favorite cookbooks of all time by the creator of Magnolia Bakery, Allysa Torey. It is definitely a step up from your traditional potato salad in that it uses red potatoes with the skin, fresh, crisp green beans, and juicy cherry tomatoes. Rather than being the main ingredient in the dressing, the mayonnaise in this recipe is really just for the creaminess factor. I am not a huge traditional mayo fan anyway, so feel free to swap in avocado oil mayo instead. I did, and I am happy to report it worked like a charm! The dressing has a tangy flavor thanks to the addition of champagne vinegar. The original recipe uses tarragon vinegar and a splash of white wine, but I wanted to keep this more accessible and easy. Who keeps tarragon vinegar on hand these days anyway? Mom, if you’re reading this, I know you do. And, you’re probably the only one.
The crisp green beans add a nice crunch and texture change, as well. Normally I am hit or miss on potato salad, but it is always a hit when I can sneak a few extra veggies in!
This red potato, haricot vert, and cherry tomato salad is a great addition to your next BBQ. I also love using the leftovers for a fresh take on a Niçoise salad.
Enjoy the last few weeks of Summer, friends! Pretty soon I am going to be asking you, “How is it Labor Day, already?!”
Red Potato, Haricot Vert, and Cherry Tomato SaladPrint Recipe
- 1 lb small red potatoes, cleaned, skin-on, cut into 1-inch pieces
- 1/2 lb haricots verts (French green beans), cleaned and trimmed
- 1 cup cherry tomatoes, halved
- 1/3 cup finely chopped shallot
- 5 Tbsp avocado or olive oil
- 2 Tbsp mayonnaise
- 1 Tbsp champagne vinegar
- 2 tsp Dijon mustard
- 1 tsp salt (or to taste)
- 1/2 tsp ground black pepper (or to taste)
Begin by adding potatoes to large pot and cover with cold water. Bring to a boil and vent with lid. Lower the heat to simmer. Cook until the potatoes are tender when poked with fork (10 minutes or so). Drain the potatoes, and allow to come to lukewarm or room temperature.
Bring a large pan of cold water to a boil. Add the green beans and cook until crisp al dente (about 2 minutes). Remove from heat, rise under cold water and drain.
In a large bowl, combine the potatoes, beans, tomatoes, and shallot.
In a separate small bowl, whisk together the olive oil, mayonnaise, champagne vinegar, Dijon mustard, salt and pepper.
Pour the dressing over the potatoes and toss until evenly coated.