Side Dishes
Summer’s Bounty Potato Salad
This veggie-packed potato salad is a must-make side for your next potluck.
Ingredients
Instructions
Bring potatoes, 1 tablespoon salt, and water to cover by 1 inch to a boil in a large Dutch oven over medium- high heat. Reduce heat to medium; cook for 3 minutes. Add green beans, and cook until potatoes are tender, 3 to 5 minutes more. Drain, and let cool completely.
Stir together mayonnaise, parsley, chives, shallot, mustard, garlic, black pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in potatoes, green beans, corn, and bell pepper until coated.
Cover and refrigerate for at least 1 hour before serving.
Garnish with parsley and chives, if desired.