Welcome to week #6 of Mom's Test Meal Mondays y'all!! I'm so excited to have
y'all joining me in the kitchen again! We had some amazing slow-cooker recipes
shared last week! If you
missed the
features,
you really should go check them out!!
I hope you are all having a great holiday weekend! I hope you are getting to spend time with your family & friends and enjoy some good fun & food! This week in honor of the holiday we are going to share our favorite potluck/cookout recipes! And to kick us off, my amazing friend Carrie from
Frugal Foodie Mama, who just so happens to be celebrating her birthday this weekend too, is sharing a scrumptious potato salad recipe with us!
Inspired by some gorgeous veggie finds at my local farmers market (and some fresh green beans from my parents' garden), I decided to combine all that summer freshness into one delicious and healthy potato salad. Not only is this potato salad better for you (no heavy mayonnaise here!), it is also really flavorful and can be served cold or warm. I had it both ways- warm right after I made it with dinner, and cold the next day and both were equally tasty. ;)
I have a favorite vendor at the farmers market for my potatoes each week. They grow and sell such a unique variety of local potatoes. From Yukon Golds to Cranberry Reds, and All-Blue to Russian Banana Fingerlings. I am pretty sure my husband and I have tried just about every variety they offer by now. Their booth is always my first stop when I visit the market. I have to get our weekly potato fix before they are sold out. For my Summer Market Potato Salad, I used a combination of their All-Blue and their Yukon Golds. You could use a combination of any potatoes, or just one kind of potato. But the All-Blues were just too beautiful to not use in this salad...
What you will need:
2 lbs potatoes (any variety or combination of varieties as long as they as smaller)
1 medium zucchini, cut into 1/2 inch chunks
1 medium summer squash, cut into 1/2 inch chunks
1/2 lb green beans, cut into 2 inch pieces
2 tbsp whole grain Dijon mustard
2 1/2 tbsp olive oil
2 tbsp apple cider vinegar
Fresh parsley, chopped
Fresh basil, chopped
Salt & pepper, to taste
Heat your oven to 450 degrees. Clean the potatoes under warm water. Cut the potatoes into 1 1/2 inch chunks. Place in a large saucepan and cover the potatoes with water. Bring to a boil and continue to cook the potatoes until they are almost fork tender. Remove from heat, drain in a colander, and set aside.
While the potatoes are boiling, combine the cut up zucchini and summer squash in a medium sized bowl. Pour a touch of olive oil over them and toss well to coat. Turn out in a single layer on a baking sheet and bake in the oven for 15-20 minutes. Let cool for at least 10 minutes.
Now for a quick blanch on the green beans. Bring salted water to a boil in a medium saucepan. Boil the green beans for 3 minutes. Quickly drain in a colander and then plunge into an ice bath. This can be in a large bowl or sink filled with cold water and ice.
Combine the potatoes, squash, zucchini, and green beans in a large bowl. In a small bowl, whisk together the Dijon mustard, olive oil, fresh chopped parsley and basil, and cider vinegar. Pour the Dijon dressing over the veggies in the large bowl and toss well. Taste your potato salad and add salt and pepper to your liking.
This salad makes about 8-10 servings and is perfect for a barbecue or family get-together. And since it is mayonnaise free, it is safe to leave at room temperature.
How perfect is this for a cookout?!? Thank you so much Carrie for such a great recipe! I know y'all loved this recipe, so make sure you head over and check out the rest of Carrie's site! You can also follow her via Twitter, Facebook & Pinterest.
So now, lets see what y'all are enjoying this weekend!
Just the reminders:
- Myself & Carrie would love to have you as new friends!! Please take a
minute to follow us both via GFC, Twitter, FB, or any other social media you
prefer ~ you can find my links in the sidebar & Carrie's are listed above.
- Please stick to the theme for the week and only link up your recipes that go
with the theme.
- Please feel free to grab the button in the sidebar or add a direct link back
to the week's party that you are linking up to
- And finally, go make some new friends ~ spend a few minutes checking out
some other recipes that you might want to try out yourself & comment!
Everyone loves comments!!
And remember, if anyone is interested in being a co-host for Mom's Test Meal
Mondays, please email me at momstestkitchen (at) yahoo (dot) com! I'd love to
have you!
