Green Bean Potato Salad
This recipe, adapted from The GoodLFE Cookbook, creates a lighter version of potato salad, making it a great option for summer picnics or BBQ gatherings. Leftovers can easily transform into a Nicoise salad, for a full lunchtime meal, by adding a handful of olives, a boiled egg and tuna.
Gluten free, lactose free, and vegetarian
Servings: 6-8
Cooking time: 1.5 hours
INGREDIENTS
6 yukon gold potatoes, scrubbed
½ pound green beans, ends trimmed cut into 2” pieces
2 tablespoons each chives and tarragon, chopped
½ shallot, thinly sliced and macerated in 1 tablespoon red wine vinegar (optional)
2 tablespoons whole grain or Dijon mustard
2 tablespoons olive oil
Zest from 1 lemon
Salt and pepper to taste
PREPARATION
Start by washing and peeling all of the potatoes. Place whole cleaned potatoes in a saucepan of cold water. Make sure the water totally covers the potatoes.
Transfer the saucepan to the stove and set the temperature to medium heat. Let the potatoes simmer and cook for 35-45 minutes or until a knife can easily go through the potatoes. You want the potatoes to be slightly firm. If they are too soft, they will fall to pieces within the dish.
In the meantime, wash the green beans and trim off both ends. Place the beans into a steamer. Steam green beans until just tender. Remove the beans from the steamer immediately and drop into a bowl of ice water to halt the cooking process. If you don’t have a steamer on hand, simply boil the beans in water and once cooked, transfer to the ice bath. Remove the beans from the ice bath after 2-3 minutes and transfer them to a strainer to drain the excess water.
Once the potatoes are cooked, drain the water and transfer the potatoes to a cutting board. Give the potatoes a few minutes to cool and then cut each one into 1” chunks. Leave them cooling and prepare the salad dressing.
In a small bowl, mix mustard, herbs, lemon zest, vinegar, oil together to make dressing. Season with salt and pepper to taste.
Transfer the potatoes and green beans into a large bowl. Gently toss potatoes, green beans and dressing together. The dish can be enjoyed even if the potatoes are still warm. Alternatively, you may store the dish in the refrigerator until cooled.
A video of this recipe is also available: Green Bean Potato Salad