Summer’s Bounty Potato Salad
 
Makes 4 to 6 servings
Ingredients
  • 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
Instructions
  1. In a large stockpot, bring potatoes, 1 tablespoon salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 6 to 8 minutes. Add green beans during remaining 3 minutes of cooking. Drain, and let cool completely.
  2. In a large bowl, stir together mayonnaise, parsley, chives, shallots, mustard, garlic, black pepper, and remaining 1 teaspoon salt. 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.
Notes
*We used Duke’s Real Mayonnaise.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/summers-bounty-potato-salad/