Another recipe from the May 2010 issue of Food Network Magazine, this time for Pork with Potato-Bean Salad. I used pork chops instead of the tenderloin:
... and we thought they were a little bland. I tried the recipe again, this time baking the pork chops, but with the same disappointing result. The potato salad, however, has become a staple in my kitchen:
I like the green beans in it, but lately I've been leaving them out and just making the potato salad. It's incredibly flavorful and I always have the ingredients on hand. I still love my other version of potato salad, but this one is a great weeknight throw-together.
Easy Potato Salad
Modified from Food Network Magazine
1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks
1 tablespoon whole-grain mustard
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
Juice of 1 lemon, plus 1 teaspoon grated zest
Freshly ground pepper
1/4 red onion, thinly sliced
Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain in a colander, run under cold water and pat dry.
Mix the mayonnaise, sour cream, mustard, parsley, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes and onion; season with salt and pepper, and toss.