The Locavore Next Door: Summer Market Potato Salad
By Carrie Robinson on September 01, 2012 from The Locavore Next Door
What you will need:
2 lbs potatoes (any variety or combination of varieties as long as they as smaller)
1 medium zucchini, cut into 1/2 inch chunks
1 medium summer squash, cut into 1/2 inch chunks
1/2 lb green beans, cut into 2 inch pieces
1 small red onion, diced
2 tbsp whole grain Dijon mustard
2 1/2 tbsp olive oil
2 tbsp apple cider vinegar
Fresh parsley, chopped
Fresh basil, chopped
Salt & pepper, to taste
While the potatoes are boiling, combine the cut up zucchini and summer squash in a medium sized bowl. Pour a touch of olive oil over them and toss well to coat. Turn out in a single layer on a baking sheet and bake in the oven for 15-20 minutes. Let cool for at least 10 minutes.
Now for a quick blanch on the green beans. Bring salted water to a boil in a medium saucepan. Boil the green beans for 3 minutes. Quickly drain in a colander and then plunge into an ice bath. This can be in a large bowl or sink filled with cold water and ice. I just suggest a quick blanch and then ice bath on the green beans so that they are still a bit crisp and are bright green in color.
This salad makes about 8-10 servings and is perfect for a barbecue or family get-together. And since it is mayonnaise free, it is safe to leave at room temperature.