Warm Honey Mustard Potato Salad with Green Beans – USPB
We’re thankful that potatoes are a versatile vegetable, acting as a blank canvas for a host of flavors. In this warm dish potatoes team up with green beans and a mustard dressing, resulting in a new hot-sweet version of America’s favorite side dish. Enjoy!
In 3-quart saucepan, cover potatoes with water; add 1/2 teaspoon salt. Bring to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes. Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature