Warm Potato Salad with Green Beans and Caramelized Onions
Looking for a reliable summer side to accompany your next dinner? Look no further. This potato salad with green beans and caramelized onions is a flavor powerhouse! With a tangy dressing that soaks into still-warm potatoes, and a healthy smattering of zesty dill and bright, herbaceous parsley, this side dish may easily be upgraded to main course status, if you so desire.
4 tablespoons butter2 yellow onions, sliced pole to pole1 teaspoon Kosher salt, plus 1/2 tablespoon2 lbs baby potatoes1/2 lb green beans, trimmed and halved1/2 cup fresh dill, chopped1/2 cup fresh parsley, chopped
1 clove garlic, minced1 small shallot, finely chopped1/3 cup olive oil1 tablespoon apple cider vinegar1 tablespoon sherry vinegar1/2 tablespoon Dijon mustard1/2 tablespoon stone ground mustard1/2 teaspoon black pepper1 teaspoon Kosher salt
- In a wide-mouthed jar, whisk together all of the dressing ingredients until emulsified. Set aside.
- In a large saucepan over medium-low heat, melt the butter. Add the sliced onions, sprinkle with 1 teaspoon salt and cook on medium low, stirring occasionally until onions have begun to brown and caramelize, roughly 25-30 minutes.
- Meanwhile, place the potatoes in a large pot and cover them with about 2″ of cold water. Cover with a lid and bring the water to a boil. Add 1/2 tablespoon of salt and reduce the heat to medium, continuing to softly boil the potatoes until they are tender and may easily be pierced with a fork, roughly 15 minutes.4. Add the green beans to the pot, cover, and cook for one more minute. Strain the potatoes and green beans in a colander.
- While the potatoes are still warm, slice them in half, or into quarters if they are quite large. Place them in a large mixing bowl with the green beans, caramelized onion, parsley, dill, and any remaining butter drippings from the onions.
- Toss everything with the dressing until evenly coated. Serve warm with additional salt and freshly cracked black pepper to taste.