Meatless Monday: Not Your Mother’s Potato Salad

Between my CSA and my neighbor’s garden, I am going to be swimming in fresh vegetables this summer. Not a complaint.

I currently have six zucchini in my crisper, and I am looking forward to making zucchini lasagna again soon. I plan on sharing some with the neighbors.

They also gave us a crop of Italian green beans and yellow wax beans on Sunday. Flora was eating them raw right up until dinner time. Then I roasted them, and she ate a pile that way, too. (Kate is currently on a fresh green vegetable strike. I’m not sure why. As long as she’s eating a variety of foods — and she still is — and at least trying the vegetables I cook, I’m not going to give her grief.)

Red Potato and Green Bean Salad

10 red potatoes, cleaned and cut into 1-2-inch pieces
1 lb. green beans, cleaned, trimmed, and cut into 1-inch pieces
1 lb. buffalo mozzarella, cubed
Fresh basil

Dressing:

1/4 cup red wine vinegar
2 tbsp. olive oil
2 tbsp. dijon mustard
dried herbs to taste
salt and pepper to taste

Boil the potatoes until fork tender (about 7 to 10 minutes). Drain; let cool for a few minutes.

Blanch the green beans.

Mix up the dressing ingredients.

Toss everything together, and let chill for an hour or so.

I completely forget where this recipe came from. Possibly Vegetarian Times. It’s a nice summer alternative, because it’s light and crisp, without heavy mayo. If you toss the potatoes and beans with the mozzarella while the former are still a little warm, it results in a lovely creamy texture.

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8 thoughts on “Meatless Monday: Not Your Mother’s Potato Salad

  1. This sound excellent! I will try it and the zucchini recipe you referenced in the post. Since March, Hannah has been eating vegetarian, and I have been eating pescatarian. Tried and true recipes from someone I trust are really appreciated. Thanks, RPM!

    • The zucchini lasagna is so, so good. I am trying to plan a night I can put it together this week, and then bake it another night. Always tricky with little ones running around! I’m sure you recall. 😉

      I hope you and Hannah enjoy less “meaty” eating. It has become so much easier to be a vegetarian, and I’m so glad to be raising my kids vegetarian, too. They are such excellent eaters — I’m always grateful for that! You’ll have to let me know how the recipes go!

    • It is super tasty. You can vary the herbs and dressing ingredients to your taste, too, even adding a splash of balsamic vinegar if you want. I love recipes like that!

    • blanching is putting vegetables in boiling water for a short time. For example, to blanch the green beans, boil a pot of water, throw in the beans for like three minutes, drain. It just gives them a nice texture — not raw, but not steamed.

  2. I bet this would be great with blanched asparagus too! throw in a little grated parmesan cheese…yum! I don’t like mayo so never do summer potato salad…I am going to have to try this! The big question…will the husband eat it? 🙂

    • I tried it with salad greens instead of beans, and that was not optimal. Asparagus, though, would hold up to the potatoes, definitely. This is something that Dan’s not fond of — I usually make it when we’re going to a cookout or something. He likes all the parts, just not mixed together!

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