There’s something about burgers and potato salad that is the perfect food for 4th of July. An easy potato salad makes it even better right?
There’s always that debate whether mustard or mayo. This recipe does have vegenaise (or mayo if you prefer), but it’s not heavy on the sauce, so even the pickiest people will like this one. You get the crunch with the crisp fresh green beans, so there’s no mushiness here.
So, first prep your ingredients. If you haven’t figured this out already, it sure makes cooking easier! That’s why when you watch cooking shows, it all looks so simple. Everything is prepped for them!
Scrub your potatoes and wash all your veggies. Dice the potatoes, skin on, to about 1/2 inch cubes. Peel and mince the shallot (chop it the same way you would an onion). Trim your green beans and cut into 1 inch pieces. Peel and dice your turnip to the same size as the potatoes using a sharp peeler and mince the garlic.
Awesome. Now, mix vinegar and sugar in a large bowl. Add your chopped shallot to the bowl and set aside to marinate while you do everything else.
If you haven’t already, go ahead and boil your egg. I forgot to do that last time I made this and it set me back a bit! It’s even worse when your family is waiting for you hungry.
Now, boil your diced potatoes in salted water for 12 minutes. Drain and add to bowl with shallot.
Heat 1 tablespoon of olive oil over medium heat in a non-stick pan (if you have one). Add turnips and cook until soft about 4 minutes. Add green beans and cook for 1 minute. Add garlic and cook for 30 seconds until fragrant. Add 2 tablespoons of water to the pan. Stir and cook until water is evaporated.
All this happens pretty fast…boom boom boom. Thus the importance of the prep! You don’t want to be trying to chop your garlic in under a minute while your green beans cook. Stressful!
Sprinkle in salt and pepper to taste. Mix turnip mixture to potatoes. Let cool for at least 5 minutes.
Add chopped egg, vegenaise, 2 tablespoons of olive oil. Stir carefully to mix with a metal spoon. Don’t use a big wooden one or you’ll smush your potatoes.
Have one last taste to see if you want to add more salt and pepper and you’re good to go.
If you like, you can serve immediately or you can make this ahead of time so there’s no fuss when it comes time to fire up the grill for your chicken or burgers, which I assume you’re making along with your super easy potato salad!
Have fun this summer and make this for your next cookout with friends. I promise you’ll love this. 😉
xo-Megan
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3 yellow potatoes diced to 1/2 inch cubes
- 1 shallot minced
- 2 Tablespoons vinegar
- 1 Tablespoon Sugar
- 1 egg hard boiled & diced
- 1 turnip peeled and diced
- 2 garlic cloves minced
- 1 cup green beans cut into 1-inch pieces
- 1/4 cup vegenaise or mayonnaise
Ingredients
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- Mix vinegar and sugar in a large bowl. Add shallot and set aside. Boil 1 egg.
- Boil potatoes in salted water for 12 minutes. Drain and add to bowl with shallot.
- Heat 1 tablespoon of olive oil over medium heat. Add turnips and cook until soft about 4 minutes. Add green beans and cook for 1 minute. Add garlic and cook for 30 seconds until fragrant. Add 2 tablespoons of water to the pan. Stir and cook until water is evaporated. Sprinkle in salt and pepper to taste. Mix turnip mixture to potatoes. Let cool for at least 5 minutes.
- Add chopped egg, vegenaise, 2 tablespoons of olive oil. Stir and serve! If you like, you can chill for a couple of hours if you prefer cold potato salad.
