Active/Total Time: 25 min.

Serves: 4

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with Martha’s Fried Chicken recipe.

Ingredients

• 6 ounces green beans
• Coarse sea salt for seasoning
• 2 pounds small potatoes
• ¼ cup extra-virgin olives oil
• 4 teaspoons lemon juice
• 4 teaspoons whole-grain mustard
• 2 teaspoons chopped thyme leaves
• ½ cup thinly sliced red onion

Directions

Simmer 6 ounces green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry.

Add 2 pounds peeled small potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes and halve them.

Whisk together ¼ cup extra-virgin olive oil, 4 teaspoons lemon juice, 4 teaspoons whole-grain mustard, and 2 teaspoons chopped thyme leaves in a large bowl. Add potatoes, beans, and ½ cup thinly sliced red onion.

Gently toss. Season with coarse salt.

Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.