Recipe Background
This isn't a potato salad like you've had before. Far from it. This is potato salad made high-class and even more delicious! The potatoes are as tender as ever, of course, but there's no mayo to be found here. Instead, there is a homemade vinaigrette with notes of floral-sweet honey and sharp, tangy Dijon mustard. Mixed with garden-fresh green beans, crisp bacon, and creamy feta cheese, Honey Potato Salad is how you transform an ordinary picnic into an incredible outing.
This isn't a potato salad like you've had before. Far from it. This is potato salad made high-class and even more delicious! The potatoes are as tender as ever, of course, but there's no mayo to be found here. Instead, there is a homemade vinaigrette with notes of floral-sweet honey and sharp, tangy Dijon mustard. Mixed with garden-fresh green beans, crisp bacon, and creamy feta cheese, Honey Potato Salad is how you transform an ordinary picnic into an incredible outing.
Ingredients
- 1 1/2 pounds white or yellow fingerling potatoes scrubbed
- 3 cups water plus more, to taste
- 1 1/8 teaspoons kosher salt divided
- ice to taste
- 8 ounces fresh haricots verts or tender young green beans washed and trimmed, optionally halved crosswise
- 1/4 cup cider vinegar
- 1 medium shallot halved
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons Dijon mustard
- 1/8 teaspoon ground black pepper
- 1/2 cup canola or vegetable oil
- 1 small red onion halved, thinly sliced
- 1 pound bacon crisp-cooked and crumbled
- 1/2 cup feta cheese optional, crumbled
Directions
- In a large saucepan, add the potatoes, enough of the extra water to just cover them, and 1 teaspoon of the salt.
- Cover the saucepan and bring the water to a boil.
- Boil the potatoes until they are just tender, about 8-10 minutes.
- Drain the potatoes well.
- In a shallow baking pan, add the potatoes and spread them out in a single layer to cool.
- When the potatoes have cooled enough to handle, quarter or halve the potatoes lengthwise.
- In a medium saucepan, bring 3 cups of the water to a boil.
- In a large bowl, add enough of the extra water and the ice to fill it about halfway.
- Add the haricots verts to the boiling water and bring the water to a boil.
- Cook the haricots verts until just crisp-tender, about 1-2 minutes.
- Using a slotted spoon, transfer the haricot verts to the ice bath and allow them to cool for 5 minutes.
- Drain the haricots verts well.
- In a food processor or a blender, add the vinegar, the shallot halves, the honey, the thyme, the mustard, the remaining kosher salt, and the black pepper and cover.
- Process the vinegar mixture until well-combined.
- With the food processor running, slowly stream in the oil until combined and the mixture thickens into a vinaigrette.
- In a large salad bowl, add the potatoes, the haricots verts, the red onions, and enough of the vinaigrette to thoroughly coat and toss to combine.
- Cover the potato salad and chill it for at least 2 hours and up to 1 day.
- Add the bacon and the feta to the potato salad and toss to combine.
- Serve with the remaining dressing.
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