Wednesday, June 15, 2011

Potato and Green Bean Salad

I am not a fan of the traditional "American Potato Salad" drowning in mayo. Just like my green salads, I love a good vinaigrette more than the a creamy dressing. This is a fresh, delicious and easy recipe that is perfect for any occasion or time of year. I added blanched green beans for color, crunch, and just because my family loves them! Give it a try, if you love a good potato salad and a delicious vinaigrette, you won't be disappointed!!

Potato and Green Bean Salad

2 lbs. red potatoes (yukon, blue, or fingerling too)
1/2 lb. green beans, stem removed and cut in 1 inch pieces
1 shallot
2 cloves garlic
scallion if desired
1/2 cup olive oil
1/3 cup white wine vinegar
1-2 T dijon mustard
2 T fresh chopped parsley

Slice the potatoes into 1/2 inch rounds and put in a pot of cool water. Bring the water to a boil, adding salt, and cook until the potatoes are just tender. About three minutes before you will drain the potatoes, add the green beans. They will blanch in the potato water in that short time.

While the potatoes are cooking, saute the shallot and garlic until tender and fragrant. I don't like raw onion in my food, if you don't mind it, you can skip this and just add it raw.

Assemble your vinaigrette by mixing the dijon, salt and pepper, and vinager together. Whisk in the olive oil in a thin stream until combined. Mason jars are a great tool for this too!

Once the potatoes are cooked, drain, and immediately add to your serving bowl with the shallot and garlic, while everything is still hot, pour your vinaigrette over, sprinkle with the parsley and toss gently to coat all the vegetables. Garnish with lots of scallions! Yum!

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