Last August when I visited my sister in Michigan, she and I made a great new dish she found in Food And Wine magazine, Tomato, Haricots Verts and Potato Salad. I loved it and brought the recipe home with me. Since I returned home in September, I have made it 5 or 6 times refining it to my taste.
It’s packed with all my favorites – grape tomatoes, green beans, assorted baby new potatoes, fresh herbs and green olives. Don’t you love the little purple potatoes? The salad dressing is simple vinegar and olive oil.
Now I periodically gather the ingredients and have a plateful for lunch for several days. I personally don’t use the capers any more. I used them for the first two times but I didn’t find that they added enough flavor to justify the expense. I am including it in the recipe for you as optional.
The original recipe calls for balsamic vinegar which is wonderful, but I now use organic apple cider vinegar which is my favorite. It’s flavorful and so healthy for you. Use the vinegar of your choice to fit your family’s taste buds. I also tried it once with fresh oregano when I couldn’t find fresh basil. It was still delicious. I encourage you to try it with your favorite fresh herbs. When I couldn’t find baby potatoes, I did try it with regular ones. It was good but not as good as the baby version. I also like to cut the bigger baby potatoes in half for bite sized pieces.
Green Bean and Potato Salad
Use organic when available. Serves 6.
Green Bean and Potato Salad
- 1 1/2 lbs mixed baby potatoes
- 1/2 lb green beans trimmed
- Salt and pepper to taste
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar (or apple cider vinegar)
- 1 pint cherry tomatoes halved
- 3/4 cup pitted olives halved (I used green olives, original recipe called for mixed)
- 1/2 cup thinly sliced red onion
- 2 tbsp caper, drained & rinsed (optional)
- 1 cup lightly packed torn basil leaves (do not slice as it blackens like sliced lettuce)
- 1/2 cup lightly packed parsley leaves'
- In a medium sauce pan cover baby potatoes with water and bring to a boil.
- Add a pinch of salt and simmer over moderate heat about 15 minutes.
- Drain and let cool slightly. You want slightly warm potatoes for the salad.
- If the baby potatoes are larger, I cut them in half.
- Bring a medium sauce pan of water to a boil.
- Add the green beans and a pinch of salt.
- Blanch about 2 minutes until crisp-tender.
- Have a bowl of ice and water ready.
- Drain green beans and put in ice bath to cool and stop cooking.
- Drain green beans and dry thoroughly or your salad will be soggy.
- In a large bowl, mix olive oil and vinegar with a whisk.
- Add the potatoes, green beans, tomatoes, olives, capers, red onion, and herbs.
- Toss gently. Season with salt and pepper.
I hope you enjoy this marvelous plate of goodness. Keep the recipe handy when your garden or the local farmer’s market is loaded with fresh veggies this summer. It would make a great side dish for a cook-out too. You can eat the leftovers cold or sit on the counter and let it come to room temperature.
This post was featured on:
Recipe based on Tomato, Haricots Verts and Potato Salad, September 2016 issue of Food and Wine, page 38
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