Marinated Potato Salad with Summer Vegetables

Coastal Living
Makes 10 to 12 servings


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12 small new potatoes (about 2 pounds), unpeeled
1/4 cup rice or malt vinegar
1/2 pound asparagus
1/4 pound green beans
1 cup diced red onion
2/3 cup diced celery
2/3 cup diced cucumber
2/3 cup diced green bell pepper
1 tablespoon stone-ground mustard
1/4 cup red wine vinegar
1 teaspoon salt
2 teaspoons light brown sugar
3/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/4 cup chopped fresh Italian parsley


Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently.

Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently.

Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.

Created date

May 2004