Zesty Apple Cider Potato Salad


  • 3 lb  fingerling potatoes, unpeeled, cut into 3/4″–1″ pieces
  • 1 cup green string beans, chopped
  • 1/4 cup shallots, diced
  • 1/4 cup apple cider vinegar
  • 2 tbsp stone ground mustard
  • 1/4 cup olive oil
  • pinch sea salt
  • ground pepper to taste


  1. Place potatoes in a large pot. Add enough cold water to cover. Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly
  2. Place chopped green beans in a seperate pot . Stir in 1 tsp salt and bring to a boil. Simmer until green beans are tender, about 5 minutes
  3. Add to cooked potatoes in a large bowl, combine the potatoes with green beans and shallots, with the apple cider vinegar, oil, mustard, thyme. Fold in the salt and pepper to taste.

Yeild: serves 6 – 8


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