|
Food For 'Tauk
Green Bean and Potato Salad
With Genevieve Salamone
| |
Photo by Genevieve Salamone
|
A childhood staple in my mother's kitchen was her Green Bean and Potato Salad, the same one that my grandmother made for her, and her mother made for her, and.......well, you get the picture. It's one of the simplest recipes out there, where the ingredients are really allowed to shine.
We made the salad this weekend, for my future in-laws, and they loved it. It's one of those dishes that reminds me of summer, because you can take this dish anywhere - the beach, the park, the boat - it travels well and tastes delicious at any temperature (although I must say I LOVE to eat it chilled).
When I see mom's Green Bean and Potato Salad in the fridge, I know summer is on its way.
Green Bean and Potato Salad
2 lbs baby white and/or red potatoes (or large potatoes cut into a medium dice)
2 lbs fresh string beans, cut and cleaned
1/2 cup extra virgin olive oil
1/4 to a 1/2 cup red wine vinegar
1-teaspoon garlic powder
1-tablespoon salt (or to taste - potatoes can take a lot of seasonings!)
1 teaspoon freshly ground black pepper
Place your potatoes in a large pot and cover with cold water, and season liberally with salt. Bring to a boil and let simmer for 10-15 minutes, or until a fork can slide easily into the potatoes. During the last 5 minutes of cooking, add in your green beans and let them cook until slightly softened, but still vibrant green.
In a large mixing bowl, combine all of your ingredients and stir gently to coat the green beans and potatoes in all the seasonings. Be sure to do this step when your potatoes and green beans are still hot, as they will absorb the flavorings even more intensely.
May be served at room temperature or chilled. This is a salad that gets better as it sits, so feel free to make it a day before you plan to serve!
Back to Contents
|
