GREEN BEAN POTATO SALAD
Why all of the angst, you ask?
The summer season slump: it’s inevitable. Although, this year’s mid-summer it’s-so-hot-and-for-whatever-reason-it’s-got-me-all-blue stoop genuinely has a reason, but I’ll spare you the information simply due to the fact that's a meals weblog and shouldn’t contain private debts of all of the crappy issues that occur in life. All I’ll say is, I’m doing okay aka hangin’ in there aka doing my finest to dollar up and get again at the horse.
I’m from Wyoming, it’s what we do.
A SALAD FOR EVERY SEASON
So let’s speak in regards to the salad. It’s a recipe to tuck away on your ‘perfect for each season’ file. Serve it with grilled chicken, fish, or steak within the summer season and while fall and winter come rolling round it’s proper at house along roast fowl and different slow-cooked entrees. It holds up properly at room temperature, way to its mayo-less dressing, making it a contender for BBQs, potlucks, or enormous household dinners that by no means soar on time simply due to the fact there’s simply too a lot to organize.
You don’t must fear about this inexperienced bean potato salad – it’s very affected person and doesn’t thoughts ready round for dinner to start.
MAKE IT A MAIN
At the danger of sounding like a late-night infomercial, allow me simply say “Wait! There’s more!”. This salad was born as a area dish, but suppose of what a poached egg and a few crumbly, crispy bacon could do for it and our lives? I consider it as a important course, loved al fresco with a crisp white wine to scrub all of it down. That concept is pushing all of my happiness buttons proper now.
Maybe I ought to have named it inexperienced bean potato happiness salad. It appears to be cheering me up.
Green bean potato salad with a Dijon vinaigrette
MORE SIDE DISH RECIPES
12 Summer Side Dishes
Baked Black Beans
BLT Pasta Salad
Green Bean Potato Salad
Author: April @ Girl Gone Gourmet Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 6 servings 1x
Switch up the vintage mayo-based potato salad for this recent and flavorful one which has a Dijon dressing and recent inexperienced beans.
1/2 pound recent inexperienced beans, ends trimmed
24 ounces small white potatoes
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove of garlic, minced
1 teaspoon kosher salt, divided
1/2 cup olive oil
1 tablespoon chopped chives
1/4 teaspoon black pepper
Fill a medium-sized bowl with water and ice for the inexperienced beans after they’ve blanched.
Bring a enormous pot of water to a boil. Add the inexperienced beans and boil them for 1-2 minutes, scoop them out with a slotted spoon, and area them within the bowl with the water and ice to cease the cooking process. Once they’ve cooled drain them in a colander.
Add the potatoes to the similar pot of boiling water. Boil them for 15-20 minutes, or till they're fork tender. Drain them and allow them cool for a couple of minutes.
While the potatoes are cooling, combine vinegar, mustard, garlic, and salt in a bowl. Whisking continuously, slowly upload the olive oil till the dressing has thickened and is emulsified.
Once the potatoes are cool sufficient to handle, slice them in half lengthwise. Toss all of them in a enormous bowl with the inexperienced beans. Add the dressing and toss all of it collectively till everything is properly coated. Add the chopped chives and black pepper, toss again, and serve.source