Recipe: Summer Veggie Potato Salad

There are classic dishes you don’t want to mess with. Mom’s lasagna or apple pie might come to mind. And then there are those old-timey dishes that could really benefit from a makeover. Potato salad is in the latter category. The gloppy, potatoes-and-mayonnaise style that has reared its head at picnics and potlucks since the 1950s doesn’t win any points for flavor or nutrition.

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Enter our take on this classic — a winner for substance and style. Green beans, fresh corn, and red onion accompany the red potatoes, making it a nutrient-rich summer veggie bonanza. And with a bright, tangy combination of grainy mustard, vinegar, tarragon and olive oil, you won’t miss the mayo one bit. Make this potato salad 2.0 for your next gathering of family or friends, and don’t be surprised when they ask for the recipe!

Ingredients

1 ½ pounds small red potatoes
8 ounces green beans, ends trimmed
1 cup fresh corn kernels
½ of a small red onion, chopped
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh tarragon

Instructions

Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Over medium-high heat, bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 15 to 20 minutes. Drain and let cool. Cut the potatoes into bite-size pieces.
Fill a medium saucepan with water and bring to a boil. Add the beans and cook until just tender, 3 to 5 minutes. Drain into a colander and immediately run them under cold water to stop the cooking.
In a large bowl, combine corn, onion, potatoes, and green beans.
In a small bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Drizzle over the salad and sprinkle in the tarragon. Stir the salad and serve.