Warm Potato Salad with Green Beans and Caramelized Onions
Looking for a reliable summer side to accompany your next dinner? Look no further. This potato salad with green beans and caramelized onions is a flavor powerhouse! With a tangy dressing that soaks into still-warm potatoes, and a healthy smattering of zesty dill and bright, herbaceous parsley, this side dish may easily be upgraded to main course status, if you so desire.
Warm Potato Salad with Green Beans and Caramelized Onions
Serves 6
Salad Ingredients:
4 tablespoons butter
2 yellow onions, sliced pole to pole
1 teaspoon Kosher salt, plus 1/2 tablespoon
2 lbs baby potatoes
1/2 lb green beans, trimmed and halved
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
Dressing Ingredients:
1 clove garlic, minced
1 small shallot, finely chopped
1/3 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon stone ground mustard
1/2 teaspoon black pepper
1 teaspoon Kosher salt
Directions:
1. In a wide-mouthed jar, whisk together all of the dressing ingredients until emulsified. Set aside.
2. In a large saucepan over medium-low heat, melt the butter. Add the sliced onions, sprinkle with 1 teaspoon salt and cook on medium low, stirring occasionally until onions have begun to brown and caramelize, roughly 25-30 minutes.
3. Meanwhile, place the potatoes in a large pot and cover them with about 2" of cold water. Cover with a lid and bring the water to a boil. Add 1/2 tablespoon of salt and reduce the heat to medium, continuing to softly boil the potatoes until they are tender and may easily be pierced with a fork, roughly 15 minutes.
4. Add the green beans to the pot, cover, and cook for one more minute. Strain the potatoes and green beans in a colander.
5. While the potatoes are still warm, slice them in half, or into quarters if they are quite large. Place them in a large mixing bowl with the green beans, caramelized onion, parsley, dill, and any remaining butter drippings from the onions.
6. Toss everything with the dressing until evenly coated. Serve warm with additional salt and freshly cracked black pepper to taste.