Picnic Potato Noodle Salad

If you’re headed to a summer picnic or potluck, you don’t want to bring a salad filled with greens that will only wilt by the time you arrive at your gathering. Wow partygoers with this potato salad, a spiralized twist on a classic potato and green bean salad. This recipe is also dairy-free and gluten-free, so none of your allergy-prone friends have to worry about trying your contribution to the potluck.

Serves 2

1 large russet potato

1 tablespoon olive oil

1 cup green beans

1⁄3 cup chopped sweet onions

8 cherry tomatoes, halved

Ingredients for Lemon Mustard Dressing

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon extra-virgin olive oil

1⁄2 teaspoon dried parsley

Black pepper, to taste

1. Peel potato and cut in half crosswise. Slice off ends. Spiralize using a small-noodle blade.
2. In a medium-sized pan, heat 1 tablespoon olive oil on medium heat. Add potato noodles and cover. Cook for about 8 minutes, stirring occasionally so potatoes don’t get mushy or burn. Potatoes should be soft but still hold their shape. Remove from heat and place in a bowl.
3. Add green beans to a medium saucepan and fill it with just enough water to cover green beans. Bring water to a boil and then remove from heat. Let green beans sit for about 5 minutes or until slightly tender. Drain and add to bowl with potato noodles. Add onions and cherry tomatoes.
4. To make dressing, combine mustard, lemon, extra-virgin olive oil, parsley, and black pepper until smooth. Toss dressing with the rest of the salad ingredients until evenly coated. Serve warm or refrigerate.