Monday, July 10

Potato-Green Bean Salad






I think I've made this potato salad at least five times in the last month.  Each time I start with the intent to switch it up a bit, but in the end the only thing I ever change is the onion - shallots one time, spring onions the next, even a little red onion here and there, depending on what I have in the kitchen - they all work perfectly.  Otherwise the recipe stays exactly the same time after time, and that's just how I like it!  I serve it cold, straight from the fridge, but it's just as good at room temperature, or even slightly warm.  And the leftovers are better the next day.

Whenever I make a vinaigrette with minced raw shallots, onion or garlic, I always let them soak in the vinegar for a few minutes or so before whisking in the remaining ingredients.  This mellows the garlic or onions and takes a bit of the bite out.  Then just whisk the remaining ingredients together using that same vinegar.




Potato-Green Bean Salad


1.5 pounds small white potatoes, washed and quartered
1 pound green beans, trimmed and cut into bite-size lengths
a handful of fresh parsley or cilantro, chopped

for the dill vinaigrette:
1/4 cup minced shallot (red onion or fresh green onions can also be used)
1 1/2 TBSP white wine vinegar
1 1/2 tsp dry dill
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
4 TBSP extra virgin olive oil

Place the quartered potatoes in a large pot and cover with cold, salted water.  Bring the pot to a boil.  Once boiling, cook the potatoes for five minutes.  After five minutes add the green beans and cook an additional five minutes.

Meanwhile, make the vinaigrette:  Place the shallots in a small bowl and pour over the vinegar.  Let the shallots soak in the vinegar for 5 - 10 minutes (skip this step if using fresh, green onions), then whisk in the remaining ingredients.

When the potatoes and green beans are done, drain and place in a large bowl.  Toss with the vinaigrette while the potatoes are still warm.  Add the herbs and allow to cool to room temperature.  Serve immediately or chill and serve cold.




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