1poundgreen beanstrimmed and cut into 1-inch pieces
1small shallotvery thinly sliced
¼cupred wine vinegar
⅓cupextra virgin olive oil
¼cupchopped flat-leaf parsley
Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Strain the potatoes and set aside, leaving the water boiling in the pot.
Drop the green beans into the boiling water. Boil until just cooked and bright green, 3-5 minutes, being careful not to overcook. Drain and rinse with very cold water to stop the cooking process.
Make the dressing by combining the garlic, honey, mustard, salt, and red wine vinegar in a small bowl, whisking to combine. Stream in the olive oil, whisking until well incorporated.
When the potatoes are cool enough to handle slice in half. Add the sliced potatoes, green beans, and shallots to a large bowl. Pour over the dressing and stir to combine. Let sit at least 10 minutes for the dressing to absorb. Sprinkle with parsley, then serve immediately or cover and refrigerate for up to 2 days. Best served at room temperature.
This potato salad may look a little different than the traditional version, which may or may not make it popular with kids. Here are some options for adapting the recipe for resistant eaters:
Hold aside some cooked potatoes and green beans prior to adding the shallots and dressing. Serve the potatoes and green beans separately on a plate with the dressing on the side for dipping.
If your child isn't a fan of cooked green beans serve him a few raw, along with the cooked potatoes and dressing on the side.
Omit the shallots from the finished salad if you have an onion-averse eater.