Potato and Vegetable Salad

Instead of the usual potato and macaroni salad, try this version which uses carrots, green beans and parsley to add texture and nice. Consider using baby potatoes. 

Potato and Vegetable Salad

Serves 6

3 large potatoes, peeled

3 large carrots, peeled

water, enough to cover the vegetables

1 1/2 cups green beans, sliced 3/4 inch

1/2 cup onion, chopped

1/2 cup celery, diced

2 tablespoons sweet relish

2 cups mayonnaise

2 tablespoons scallions, thinly sliced

salt and freshly ground pepper, to taste 

1 tablespoon parsley, chopped (optional) 

1. Boil the potatoes and carrots separately and cook until tender, about 15 minutes. Set aside to cool. Then slice the potatoes and carrots into cubes. 

2. Boil water in another pot and add the green beans. Cook until tender, about 8 minutes, then transfer to a bowl of ice water to cool completely. Drain water and set aside green beans. 

3. In a large bowl, combine the onion, celery, sweet relish, mayonnaise and scallions. Fold in the potatoes, carrots and green beans. Add salt and pepper to taste. Garnish with parsley if desired. 

Recipe by Cecilia Juntereal. 

Photography by JC Inocian.

Styling by Nancy Dizon Edralin.

FOOD Magazine, December 2013.