Green Bean Potato Salad
Gearing up for picnics and barbecues this summer? Add this Green Bean Potato Salad to the menu.
Red potatoes have smooth thin skin. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad.
Why use red bliss potatoes for this Green Bean Potato Salad
Health benefits of potatoes
Poor potatoes have a bad reputation in some people’s eyes. “Oh, I can’t eat potatoes because they are too starchy” Yes, potatoes are starchy because they are carbohydrates and carbohydrates give us energy. Also, there are many nutritional benefits that potatoes provide our bodies. They are high in potassium, vitamin B6, and vitamin C. When enjoyed in moderation and prepared in a healthy way, potatoes can be a nutritious addition to your diet.
1 pound red bliss potatoes 2 ears of corn, shucked 1 pound French green beans, cut in half 1 lemon, juiced (or 2 tablespoons lemon juice) 2 tablespoons Dijon mustard 1/4 cup olive oil salt and pepper, to taste