SUMMER’S BOUNTY POTATO SALAD
Makes 4 to 6 servings (photo on page 28)
This veggie-packed potato salad is a must-make side for your next potluck.
1 pound tricolor baby potatoes, quartered
1 tablespoon plus 1 teaspoon kosher salt, divided
1 (12-ounce) package fresh green beans, trimmed and cut into 1½-inch pieces
½ cup mayonnaise
⅓ cup chopped fresh parsley
¼ cup chopped fresh chives
¼ cup thinly sliced shallots
2 tablespoons stone-ground mustard
1 tablespoon minced garlic
½ teaspoon ground black pepper
2 cups fresh yellow corn kernels (about 3 ears)
½ cup diced red bell pepper
Garnish: chopped fresh parsley, chopped fresh chives
In a large Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover by 1 inch
