A Different Use for Potatoes

Walking through the farmer's market earlier this week, I noticed an overwhelming variety of potatoes. Usually, when I'm cooking potatoes, they are to serve alongside eggs in the morning. However, after seeing my friend Justin put together a salad using fava beans, potatoes and green beans, I thought I'd aim for something similar. I purchased some green, yellow and purple wax beans (which turn green when cooked) along with baby russian potatoes and peppery arugula...combined with a mustard vinaigrette, this salad was uniquely delicious!

Salad Ingredients

large handful of mixed color green beans

about 10 small russian baby potatoes

arugula

Ingredients for Dressing

1/4 small red onion, diced

3 tbsp dijon mustard

1/3 cup rice vinegar

1/2 tsp sesame oil

1 cup olive oil

salt and pepper

Start by washing your wax beans and potatoes. Trim the ends off the wax beans.

Bring water to a boil in a medium sauce pan and drop in the wax beans, letting them cook for five minutes. Remove, let the water return to a boil and drop in the potatoes for about ten minutes. You'll want to prick the potatoes with a fork to make sure they aren't too firm.

While your veggies cool, assemble the salad dressing. Put all the ingredients in a bowl except for the olive oil and diced onions. Slowly whisky the olive oil in and finally mix in the onions.

Toss the arugula, potatoes and wax beans with the mustard vinaigrette and you'll have a different kind of salad that's great for both the summer and fall!