In my quest to eat more honey.

I happened to come across a Paula Deen recipe for a green bean salad. In classical cooking this would be the base for a Salad Nicoise. Of course I altered the recipe to use honey and it turned out very tasty. This makes a large bowl to serve at a cook out or pot luck. For those of you who preserve your green beans and new potatoes together this recipe is perfect to make a quick salad out of them.

Take 3 pounds of medium size red potatoes. Cut them in half,then quarter the halves. You want them bite size but not too small. Cook them until tender. You want them done but still firm enough to hold their shape.

Take two pounds of green beans. I used two frozen bags because my fresh green beans didn't make it this year. Cook the green beans per directions on the bag. If you are using fresh from the garden you will need to cook them longer. Just like the potatoes you want them done, but not chewy or mushy.

You could use canned potatoes and green beans and fore go the cooking process.

It is very important that you drain your potatoes and green beans well. If they are too wet the dressing will not coat them and the salad will be watery.

Dressing:

1/2 cup apple cider vinegar
1/2 cup canola oil
1/4 cup of dijon or grain mustard
1/4 cup of honey.

Adjust mustard and honey to taste. I ended up adding more honey. You want it thick enough to coat the potatoes and green beans.

Toss potatoes, beans and dressing together. Salt and pepper to taste. Paula recommends serving at room temperature. I chilled it overnight so I could safely leave the salad out during the picnic. It does taste better at room temperature, but be careful as to how long it sits out. Potatoes will go bad quickly in warm weather.