Posted by: timscooking | July 17, 2010

Garden Fresh Potato and Green Bean Salad

On our latest trip to the farmers’ market, we found some new red and white potatoes, green beans, and a variety of onions and herbs that looked great.  Normally I would use the potatoes and green beans separately, roasting the potatoes on the grill and blanching the beans for a few minutes in boiling water and dressing them with lemon juice and some of the chopped herbs, but then I thought, why not combine them into a salad we could use for the entire weekend.

Both the potatoes and green beans stand alone as great summer salad ingredients so I figured that if I put them together and made a dressing without sour cream or mayonnaise, the resulting salad would also be perfect for those summer picnics and outdoor get-togethers and no worries about the salad going bad in the heat.

While the potatoes and green beans are the main components, this recipe can easily be adapted according to your own taste or by what you may have in the fridge. Crumbled bacon would be a great addition (everything’s better with bacon!), as would chopped ham or hard-cooked eggs. In regards to the herbs, use whatever combination you like or, in a pinch you could just use flat leaf parsley if that’s all you have. Just remember to stay away from those items that need constant chilling if you are going to be leaving this out all day.

This recipe will serve 6 – 8 and can easily be doubled for a larger gathering. Just be sure not to overcook the potatoes or else you’ll end up with mashed potatoes and green beans!

Ingredients

1 1/2 lb. new potatoes, 1 inch dice

1 1/2 lb. green beans, trimmed and cut into 1 inch pieces

4 tbsp. butter, divided

1 large garlic clove, minced

1/2 c. green onions, white and green parts chopped

1 c. finely minced herbs (parsley, dill, basil, tarragon, lemon thyme)

Zest of 1 lemon

2-3 tbsp. fresh squeezed lemon juice (about 1 lemon)

1/2 c. extra-virgin olive oil

Salt and pepper

Directions

Start a large pot of water to boil for the green beans.

Place the potatoes in a large sauce pan, cover with water and bring to a boil. Boil the potatoes for about 8 minutes until they are tender. Drain the potatoes in a colander and return to the pan. Put 2 tbsp. butter in the pan and gently stir to coat. Cover.

When the large pot of water comes to a boil, add the green beans and boil for 3 minutes. Drain the beans in a colander, return to the pot and add the remaining 2 tbsp. butter. Stir to coat. Cover.

Meanwhile, make the dressing. In a small bowl, combine the garlic, green onion, herbs, lemon zest lemon juice and olive oil. Add 1 tsp. salt and 1/2 tsp. fresh ground black pepper. Let this sit for 15 minutes to 1 hour to let the flavors combine.

To assemble the salad, divide the dressing in half, add half to the potatoes and stir gently to coat. Add the remaining half to the green beans and stir to coat. Pour the potatoes in your serving bowl and add the beans. Stir gently so as not to break up the potatoes. Check for seasoning and add more salt and pepper as needed.

Let the salad sit until it reaches room temperature. This is best served at room temperature so, if you refrigerate it, take it out and let it come to room temperature before serving.

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