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.
This is my go-to potato salad. Easy, delicious and best of all, no mayonnaise. I use the skinny haricots verts and they are perfect in this dish.ReplyDelete
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