I want to know who decided that mayo was the binder of choice for picnic salads and barbecue side dishes. Seeing as how I am not a fan of the classic condiment, sometimes it’s hard when you show up to a cookout, in the summer heat, and spread out in front of you on the table are bowls of potato salad, cole slaw, maybe even egg salad, baking in the heat! The one condiment everyone warns you about being outside in the heat has inexplicably become the most prevalent ingredient in outdoor dining dishes! WHY I ask. WHY.
I was struck with inspiration at the grocery a few weeks ago when as a delightful late April surprise– had been presented with some Serious Grilling Weather. Everything was yelling, “eat outside!” and yet nothing was yelling, “coat your food in mayonnaise!”
This was the best kind of recipe, the kind that floods your head and the ingredients all fall into place, you make it up as you go, and it works right off the bat.
This potato salad is good served warm or at room temperature. It’s a potato salad that feels fresh and light and summery and as a bonus- doesn’t come with warnings if you bring it to a pitch-in.
Warm Vinaigrette Bean & Potato Salad
Serves 4 as a side dish
2 lbs Yukon gold potatoes, cut into 1 inch pieces
2 Tbsp Flavorless Oil
6 oz Haricot Verts, trimmed and cut into approximately 2 inch pieces
3/4 C Extra Virgin Olive Oil
1/4 C White Wine Vinegar
1 tsp Dijon Mustard
1 tsp fresh thyme, minced
1 Shallot, finely minced (1/4 C)
Salt & Pepper
Place oven rack in middle position and heat oven to 425 degrees F. Cut potatoes into 1 inch pieces and place on half sheet pan. Drizzle with oil and sprinkle with 1 tsp salt and 1/2 tsp pepper, toss to combine and ensure all potatoes are coated. I like to use my hands for this.
Cover the sheet pan with aluminum foil and pop in oven for 15 minutes, or until a paring knife yields very little pressure when you take a tiny stab at a potato. Once potatoes are tender, remove the foil and add the haricot verts and use fish turner or metal spatula to toss together. Place sheet in oven for 10 minutes or until beans are tender and all potatoes are cooked through.
While potatoes and beans cook, prepare the vinaigrette. In a jar with a lid, combine oil, vinegar, dijon mustard, fresh thyme, shallot, and 1/2 tsp each of salt and pepper. Tighten lid and shake to combine and emulsify.
After the potatoes and beans are cooked, scrape contents of sheet pan into large bowl. While still warm, drizzle with vinaigrette (you will likely have some left over) to your liking. Use a large spoon and toss to combine. Season with salt and pepper if needed. Serve warm or at room temperature.