Red Skin Potato Salad With Crisp Garlic Green Beans Recipe
Ingredients
| Red potatoes | 1 1/4 Pound | |
| 3 tablespoons fruity chutney, such as Major Grey mango chutney | ||
| Lemon juice | 2 Tablespoon (Dressing) | |
| 1/4 cup grainy mustard, such as Moutarde de Meaux | ||
| Dijon Mustard | 1 Tablespoon (Dressing) | |
| Red onion | 1 Small, thinly sliced (Dressing) | |
| 3 tablespoons fresh dill or 1 tablespoon dried dillweed | ||
| Salt | To Taste (Dressing) | |
| black pepper | 1 (Dressing) | |
| 1/4 recipe (1/2 pound) Crisp Garlic Green Beans | ||
Directions
To Cook Potatoes: Fill a medium saucepan with water and bring it to a boil.
Scrub potatoes and slice 1/4 inch thick by hand or in a food processor with the 1/4-inch (4 mm) slicing blade.
Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.
To Make Dressing: While potatoes cook, in a small bowl, stir together chutney, lemon juice, and mustards.
Drain potatoes and place in a medium bowl.
Stir in onion, dressing, and dill and toss until coated.
Season to taste with salt and pepper.
Cover and refrigerate. (Salad may be refrigerated overnight.)
Scrub potatoes and slice 1/4 inch thick by hand or in a food processor with the 1/4-inch (4 mm) slicing blade.
Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.
To Make Dressing: While potatoes cook, in a small bowl, stir together chutney, lemon juice, and mustards.
Drain potatoes and place in a medium bowl.
Stir in onion, dressing, and dill and toss until coated.
Season to taste with salt and pepper.
Cover and refrigerate. (Salad may be refrigerated overnight.)
Chef
