I feel like I’m working overtime on the blog lately and I think it’s because there is just so much incredible produce at the farmers markets right now. I just can’t stop creating…and writing… and EATING! Instead of lying on the hammock watching the kids play in the pool, I’m photographing vegetables on the grass! I keep telling myself there must be a reason I can’t stop. I’ll let you know when I figure that one out.
I picked up these gorgeous string beans and fingerling potatoes on my Sunday afternoon trip to the farmers market. As soon as I saw the beans and potatoes I knew I had to make this salad. I wanted it to be a quick and easy recipe, so I created this one pot cooking method. I used a whole grain mustard and some fresh garden herbs to really bring out the flavor of these delectable farmers market treasures.
Hope you enjoy!
- 1 cup green string beans (trimmed)
- 1 cup yellow string beans (trimmed)
- 2 cups small fingerling potatoes
- 2-3 tbsp whole grain mustard
- 1 tbsp white wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tbsp freshly chopped tarragon leaves
- 1 tbsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp pepper
- Place potatoes and beans into a large pot and cover with cold water.
- Bring pot to a boil then lower heat slightly and cook for about 20-30 min until beans and potatoes are fork tender.
- In meatime, whisk together mustard, vinegar, olive oil, salt and pepper in a small bowl.
- Drain vegetables and transfer to a large serving bowl.
- Pour mustard dressing over vegetables.
- Top with fresh herbs.
- Serve warm, room temperature or cold.