Pickle and Green Bean Potato Salad

tastespace.wordpress.com

note: Author’s note: I have always preferred mayo-free potato salads, for their lightness and their flavour. And this salad is full of bright with the taste of sweet & sour pickles and fresh asparagus, with the potatoes as a creamy backdrop.

3 cups cubed firm yellow potatoes, such as Yukon gold (peeling optional)

3 cups chopped green beans, ends trimmed (Janet’s note: I swapped green beans for asparagus)

3 tbsp olive oil

1 tbsp pickle juice

½ tsp smooth Dijon mustard

½ tsp agave syrup

¼ tsp salt

¼ tsp ground black pepper

2 tbsp finely chopped dill pickles (Janet’s note: I just used 2 dill pickles (combined) instead of the bread-and-butter pickle)

2 tbsp finely chopped bread-and-butter pickles

1 garlic clove, minced

1 small shallot, minced

small white beans like flageolets, optional (Janet’s note: added to fortify leftovers to make a main course salad)

Salt and ground black pepper, to taste

Directions at tastespace.wordpress.com

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