Chef Monsta: I cook, therefore I blog

I feel like I have already been to at least a dozen barbecues this summer. While I am not complaining, (the opportunity to eat meat on a grill never leaves me dissatisfied) I have noticed some patterns. Coleslaw, macaroni salad, and potato salad keep showing up on my plate- all drenched in mayo. Here’s a version of a lighter non-mayo-ed potato salad with mustard vinaigrette, eggs and haricot vert.

Ingredients:
2 pounds fingerling potatoes
4 eggs, hardboiled and halved
1/2 lb haricot vert
salt and pepper
water, for boiling

Vinaigrette:
2 anchovies
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Bring water to a boil; add potatoes. In another pot, hard boil 4 eggs.

Cook green beans for 5 minutes in boiled water. Rinse in ice-cold water.

Combine all vinaigrette ingredients in food processor. Puree until smooth.

When potatoes cool down, mix with green beans and toss in dressing and hard boiled egg.

Refrigerate for 2 hours or overnight. Bring this to a barbecue and impress your friends!