I found the original recipe for this at Simply Recipes while searching for a mayo-free potato salad. When it’s a million degrees here I want something that can handle the heat and stay safe longer than mayo-based salads. This has become a staple in my house! It’s good cold or at room temperature, and the simplified version I make comes together crazy quick.
Here’s what you need:
- 2 pounds red potatoes, scrubbed clean and cut into bite-size pieces
- 1/2 pound green beans, trimmed and cut
- 1 16-ounce jar roasted red peppers
- Juice of two lemons
- 1 tbsp mustard
- 1/4 cup olive oil
- Boil the potatoes in salted water until they’re easily pierced with a fork; scoop them out but don’t drain the water
- Boil the green beans in the same water until they’re also tender, or as tender as you like if you’re one of those “tender-crisp” people
- Cut the peppers into strips or dice, whatever your little heart desires
- Whisk together the lemon juice, mustard, olive oil, salt, and pepper, then add in all the vegetables; taste, and add more salt if needed (potatoes need a lot, I find)
Variations: you can change out the lemon juice for any kind of vinegar: champaign, red wine, balsamic, or apple cider vinegar are all good. You can add some Tony Chachere’s or similar in place of some of the salt if you like a kick to it.
Once it’s been chilled in the fridge, I like it to sit out about 30 minutes or so till the chill is knocked off a bit; then it’s perfect for me.
What other variations should we try?