The veggies in this potato salad give it extra points for summer freshness.


  • 1 1/2 pounds small red potatoes, quartered (larger potatoes cut into eighths)
  • 1 pound green beans, trimmed and cut into 1-inch lengths
  • 1 red bell pepper, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • 2 teaspoons dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons capers


1. Bring 4 quarts water to boil in large pot over high heat. Add potatoes and 1 tablespoon salt to water and cook until potatoes are tender when poked with a knife, 5 to 8 minutes.

2. Meanwhile, prepare an ice bath. When potatoes are cooked, remove from water with slotted spoon (do not discard water) and place in ice bath to stop cooking, then transfer to large bowl. Return water to boil, add green beans, and cook until bright green and crisp-tender, 3 to 5 minutes. Transfer green beans to ice bath, then drain and transfer to bowl with potatoes. Add red bell pepper to bowl with potatoes and green beans.

3. Place oil, vinegar, shallot, Dijon, garlic, dried thyme, salt and pepper in mason jar with tight-fitting lid and shake vigorously until dressing is emulsified. Immediately pour over vegetables in bowl. Add capers and gently stir to coat everything with dressing. Let sit at room temperature for 1 hour, the refrigerate until ready to serve. Adjust seasoning with salt and pepper to taste.