Potato salad isn’t the most alluring side dish at the barbecue – often times overcooked potatoes are drenched in mayonnaise, which makes it difficult to tell what other ingredients lurk under the dressing. But, this mustard-heavy, tangy version is bright and flavorful, a perfect counterpoint to rich barbecued meats. The baby potatoes are supple and firm, while the crisp green beans lend a fresh crunch to every bite. All the while, the light and tart mustard dressing showcases the beautiful vegetables in appearance and flavor.
Notes: This side dish can be made in advance and only gets better after the first 24 hours. Also, adding the seasoned dressing to hot potatoes will yield more flavorful potatoes. The potatoes will absorb the dressing while they are still hot and it makes such a big difference in their flavor! You can also substitute the green beans for practically any other hearty summer vegetable, but I love the crisp snap from the green beans opposed to the dense chew of the potatoes.