Green Bean & Potato Salad
Summer is the ideal time for salads, especially when temp’s approach 100 and you don’t want to turn on the oven. Tonight, I’m making a very simple green bean salad that includes potatoes and a light dressing. To avoid heating up the house, we’ll grill some chicken to go alongside it.
Choose green beans that are crisp and snappy, and feel fat!
For about 4 servings
Fingerling potatoes, approximately 3-4 per person (try to get them all about the same size), or Yukon gold potatoes, cut into quarters, peel or don’t peel them - as you wish
Green beans, enough for the number of people you are cooking for which equates to about a generous handful
1-2 cloves garlic, minced
3 green onions, sliced thinly
For the dressing:
2 Tbsp. white wine vinegar
zest of 1 lemon, and the juice of that lemon
salt and pepper to taste
fresh lemon thyme if you can get it, otherwise regular thyme, to taste
mix the above, then whisk in 1/2 cup extra virgin olive oil
Fill a large pot with enough water to cover all the potatoes but do not yet add them to the water. When it comes to a boil, add salt, then the potatoes. I cooked mine for about 7-8 minutes.
While the potatoes are boiling, trim the green beans, prepare the dressing and mince the garlic and chop the onions. Set aside.
When the potatoes are done, take them out of the water and place them into a large mixing bowl. For simplicity's sake, in the same boiling water the potatoes were in, add the green beans. Blanch for approx 5-6 minutes. Do not overcook the beans. They will lose all flavor. When done, rinse under cold water to stop the cooking process and preserve the vibrant green of the beans. The best way to do this really is to "shock" them in a bowl filled with ice water.
Add cooked green beans to the potatoes in the bowl, then the vinaigrette, garlic and green onions. Give it a stir, taste for seasoning. Flavors develop if you let this sit out for an hour or so, while you prep the rest of your meal.
Enjoy either warm or at room temperature.
Pairs well with just about anything, especially roasted or BBQ'd chicken, and a glass of Pinot Grigio or other crisp white wine.
#greenbeansaremyfavoriteveg #greenbeanandpotatosalad
