Warm Dijon Potato Salad with Green Beans - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 pounds Yukon or baby white potatoes
- 1 pound green beans, trimmed
- 1/2 cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- 1 shallot minced
- 3 tablespoons red wine vinegar
- 30 grinds black pepper
- 1/3 cup packed finely chopped flat-leaf parsley
Instructions
- Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
- Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
- In a mixing bowl combine the remaining ingredients and whisk until smooth.
- Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
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