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Warm Three-Bean Potato Salad

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • Salt
  • 1 pound russet or Yukon Gold potatoes
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Pepper
  • 1 small red onion
  • 8 ounces green beans
  • 1 3/4 cups cooked or canned kidney beans (one 15-ounce can)
  • 1 3/4 cups cooked or canned chickpeas (one 15-ounce can)
  • 1 bunch fresh parsley

Instructions

  1. Put about 2 inches of water and a large pinch of salt in a medium pot; turn the heat to high.
  2. Peel the potatoes if you like. Cut them into 1/2-inch chunks and add them to the pot.
  3. Whisk 1/2 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, and a sprinkle of salt and pepper together in a large bowl.
  4. Trim, peel, halve, and thinly slice the onion; add it to the dressing.
    Trim and chop the green beans.
  5. When the water comes to a boil, cover the pot and continue to boil, stirring once or twice until the potatoes are a little short of tender, about 5 minutes.
  6. If you’re using canned kidney beans and chickpeas, rinse and drain them. Add the kidney beans and chickpeas to the bowl.
  7. When the potatoes are nearly tender, add the green beans to the pot. Cook, stirring occasionally, until the potatoes and green beans are fully tender, 2 to 5 minutes.
  8. Chop 1/2 cup parsley and add it to the bowl.
  9. When the potatoes and green beans are tender, drain them and add to the bowl. Toss, taste, and adjust the seasoning, then serve.

— Recipe from How to Cook Everything Fast