Potato Salad

Surprisingly today, my husband requested that we make potato salad. I think the last time I had potato salad was a very long time ago and it included a lot off mayonnaise and egg. I came up with a nontraditional recipe that is much lighter and in my opinion, more refreshing.

All of our ingredients (minus the dressing ingredients) were bought at the farmer's market- even better! I loved the purple basil we picked up!

Lightened-Up Potato Salad
(Print Recipe)

Ingredients
4 cups (about two pounds) potatoes, cut into bite size pieces (if the skins are tender, leave them on)
1 cup green beans, chopped and blanched (boil for 2 minutes, transfer to an ice bath)
2-3 radishes, thinly sliced
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh basil, finely chopped
Salt and pepper to taste

For the dressing
3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon dijon mustard

Directions
Boil the potatoes until tender (about 10 minutes). Drain and set aside to cool. Whisk together the dressing ingredients. Once the potatoes are cool add the blanched green beans, radishes, herbs, salt and pepper. Drizzle the dressing over the top. Stir gently to combine. Serve cold or at room temperature.

This would be perfect to bring to a summer BBQ! I'd double the recipe if you are making it for more than 4 or 5 people.

On another note, I wanted to share some photos I took last night. Before I really started taking lots of pictures, I never realized how many beautiful things I could capture that are right in my own backyard!

This butterfly LOVED our Stargazer Lilies. It would fly off for a few minutes and then come back again. I took pictures of the sky every time the butterfly flew away... it worked out perfectly!

Bring this to your next backyard BBQ or eat it in your own backyard... and keep your eyes open for the pretty little things right in front of you!