The side dishes I love to make are the ones that I can throw together pretty easily. Yea, if you're kitchen is empty - I mean really empty, not "I can't find anything to wear when you have a closet full of clothes" empty - then you are a salmon out of luck. But that's why stocking your fridge and pantry with staples makes home cooking easy.
So I'm putting down a recipe for this salad, but really you can take the measurements and even the ingredients into your own hands. Here's how I map my decision: Start with something that's cheap but the substantial part of the salad (roasted potatoes) add a crunchy veggie (fresh green beans) mix in something briny (olives) add fresh herbs (parsley) and finish with a light dressing (mustard). Side dish. Done.
While I was shopping for my staple ingredients at Uwajimaya, I came across Mustard and Co. I've seen their product around town and I like to #supportthelocals, so I decided to give them a shot. I'm a bold flavors kind of gal and holy moly, I'm impressed. Their classic mustard elevated my standard sandwich, but I wanted to let it shine in a recipe. And that's what I've done in this side dish, dressing a few of my common kitchen ingredients in gold.
Potato, Green Bean, and Olive Salad
About 4-6 servings
10 yukon gold potatoes
3/4 lb. french green beans
6.5 oz. jar kalamata olives
1 small bunch parsley, about
8 Tablespoons Classic Mustard from Mustard and Co.
- Wash and cut the potatoes into bite sized pieces, about 1/2" cubes, leaving the skin on for nutrition. Roast in a 400F oven for about 30 minutes, until the potatoes are soft when poked with a fork.
- Rough chop the parsley, including the stems, and halve the kalamata olives. Cut the green beans into thirds, about 1" pieces.
- Once the potatoes have cooled close to room temperature, combine in a large bowl with the kalamata olives, green beans, and parsley. Toss first with about 3 Tablespoons of mustard, then add more to taste.
If you want to use less mustard, add salt to taste for flavor.