August isn’t over yet. We are still holding on to the last few weeks of summer here. This potato salad tastes great both warm or cold, and was a real crowd pleaser this season. What I really love about this dish is that it can be a great way to introduce more of a variety of vegetables into your diet.
Tell all the potato lovers you know to give this one a try.
Loaded Potato Salad
Ingredients
- 1 lb. white potatoes, diced
- 1 tablespoon canola oil
- ½ lb. string beans
- ¼ cup shredded carrots
- 1 cup diced cherry tomatoes
- 1 scallion, diced
- 2 tablespoons mayonnaise
- 1½ tablespoons red wine vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper (coarse ground/”butcher”)
- pinch of pink sea salt
Directions
- Add potatoes and oil to a medium-large frying pan and cook on medium heat until tender (25-30 minutes). Tossing occasionally.
- Prepare the dressing in the bottom of a large serving bowl: Mix together the mayonnaise, red wince vinegar, sesame oil, salt and pepper. Set aside.
- As soon as the potatoes are done, transfer them to the bowl with the dressing. Mix together to combine.
- Using the same frying pan. Combine the string beans with 1 tablespoon of water and cook over medium heat (7-10) minutes until tender. Cut into bit sized pieces and add to the potatoes.
- Add the remaining ingredients (carrots, tomatoes and scallions) to the potatoes and toss together to combine. This dish can be served warm/room temperature and is also good after it has been left to cool in the refrigerator.
Loaded Potato Salad
