Bean and Potato Salad

I usually make this classic salad with green beans but when we headed to the market the other week the sugar snap peas were looking way better so we went for it. I liked the extra sweetness that the peas brought to the dish but I will say I’ll be heading back to the green beans since we are getting another crop of all three items in this week’s box. This is a great way to elevate your traditional potato salad by adding vegetables and removing the mayonnaise.  Its light and fresh and looks beautiful on a summer buffet!

1 bag of beans cleaned and trimmed

1 bag of small potatoes (I used the tri colored potatoes)

2 pints of cherry tomatoes

EVOO

S&P

Dressing:

1/3 C sherry vinegar

2 tbs Dijon mustard (whole grain)

¼ C EVOO

Garnish: thinly sliced green onions

Preheat the oven to 450 and roast any small potatoes (tossed in EVOO and S&P) on a cookie sheet for 30 minutes. Blanch beans in hot salted water for 1-3 minutes based on your desired crunch. Quickly run beans under cold water to stop the cooking time and set aside. Mix dressing in a small bowl and set aside. Add tomatoes, potatoes and beans to a bowl and slowly toss in dressing pouring small amounts in at a time until all the vegetables are evenly coated.