Potato, Green Bean, and Olive Salad

Potato, Green Bean, and Olive Salad
 

The side dishes I love to make are the ones that I can throw together pretty easily. Yea, if you're kitchen is empty - I mean really empty, not "I can't find anything to wear when you have a closet full of clothes" empty - then you are a salmon out of luck. But that's why stocking your fridge and pantry with staples makes home cooking easy. 

So I'm putting down a recipe for this salad, but really you can take the measurements and even the ingredients into your own hands. Here's how I map my decision: Start with something that's cheap but the substantial part of the salad (roasted potatoes) add a crunchy veggie (fresh green beans) mix in something briny (olives) add fresh herbs (parsley) and finish with a light dressing (mustard). Side dish. Done. 

While I was shopping for my staple ingredients at Uwajimaya, I came across Mustard and Co. I've seen their product around town and I like to #supportthelocals, so I decided to give them a shot. I'm a bold flavors kind of gal and holy moly, I'm impressed. Their classic mustard elevated my standard sandwich, but I wanted to let it shine in a recipe. And that's what I've done in this side dish, dressing a few of my common kitchen ingredients in gold. 

 
 
 

Potato, Green Bean, and Olive Salad

About 4-6 servings

Ingredients
10 yukon gold potatoes
3/4 lb. french green beans
6.5 oz. jar kalamata olives
1 small bunch parsley, about
8 Tablespoons Classic Mustard from Mustard and Co.

Steps

  1. Wash and cut the potatoes into bite sized pieces, about 1/2" cubes, leaving the skin on for nutrition.  Roast in a 400F oven for about 30 minutes, until the potatoes are soft when poked with a fork. 
  2. Rough chop the parsley, including the stems, and halve the kalamata olives. Cut the green beans into thirds, about 1" pieces. 
  3. Once the potatoes have cooled close to room temperature, combine in a large bowl with the kalamata olives, green beans, and parsley. Toss first with about 3 Tablespoons of mustard, then add more to taste. 

Note
If you want to use less mustard, add salt to taste for flavor.