Yellow
Potato Salad
(serves
4-6 as a side dish)
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Cut into cubes: |
| 4 |
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Yukon Gold, or other yellow-flesh
potatoes, if you can find them |
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Boil or steam them until they are just
cooked, but not mushy. Stir in: |
| some |
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yellow wax beans, cut into bite-sized
pieces and lightly steamed |
| 1 |
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lemon, juiced |
| 2-3 |
T |
olive oil |
| 2 |
T |
grainy dijon mustard |
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salt & pepper, to taste |
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Serve at room temperature or chilled. |
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Notes &
Variations:
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This is a very fresh-tasting potato salad.
The yellow potatoes give it great color and texture.
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Here are some additions that would preserve
the monochromatic nature of this dish: minced garlic, minced onion, diced
yellow bell pepper. Or, you could go for color contrast with red
onion, red bell pepper, or fresh parsley, green onions, green pepper.
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