Two Summer Potato Salad Recipes



Learn how to make my two summer potato salad recipes! One with mayonnaise and one without! A classic American-style potato salad and a lighter French style potato salad! Both great for sides dishes for your next BBQ.

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CLASSIC AMERICAN POTATO SALAD
Serves 4

INGREDIENTS:
2 1/2 lbs of Yukon Gold Potatoes, peeled
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) sour cream
2 tsp (10 ml) Dijon mustard
1/2 tsp (2.5ml) salt
1 tsp (5 ml) celery seed
1 tbsp (15ml) parsley, chopped
1/4 cup (60 ml) red onion, diced
2 scallions, sliced
5-6 sliced cooked bacon, roughly chopped

METHOD:
Boil potatoes until fork tender. Allow to cool. Cut potatoes into bit-sized chunks and set aside.

In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.

Top with sliced scallions and crumbled cooked bacon.

ROASTED FRENCH POTATO SALAD WITH HARICOTS VERTS
Serves 4

INGREDIENTS:
3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
1 tbsp (15ml) olive oil
¼ tsp (1.25ml) herbs de provence
Large pinch of salt
Freshly cracked pepper
8 oz. (230g) French green beans, cleaned and trimmed
1 tsp (5ml) Dijon mustard
1 tsp (5ml) whole grain mustard
1 tbsp (15ml) white wine vinegar
5 tbsp (75ml) grapeseed oil
1 tsp (5ml) fresh chives, minced
1 tbsp (15ml) fresh tarragon, minced

METHOD:
Preheat oven to 400F (200C).

Toss potatoes with olive oil, herbs de provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside.

In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.

In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.

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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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