green bean and potato salad
North Carolina has been drenched with rain this summer, but my kitchen is overflowing with produce. What luck to still enjoy the bounty of local farms (through a CSA produce box we receive weekly) and my mother in law's garden! We are the beneficiaries of her productive green bean and tomato plants almost weekly.
And since we just built a deck onto our house, we are looking for every reason to enjoy meals outside and keep the kitchen cool. A summery green bean and new potato salad is deck-friendly, picnic-friendly, and easy to prepare in advance. Best of all, you can substitute almost any produce you find and mix it right in. This quick and simple vinaigrette is good on just about everything.
Let's be clear: this isn't rich, mayo-based, Southern potato salad. That is another recipe for another day (and loads of bacon). This is a much lighter side dish that doesn't require attentive refrigeration or extra time on the treadmill.
Please enjoy this summer salad, and I hope you'll share with everyone what variations you find successful. The basic recipe follows.
Summer Green Bean and Potato Salad
1/2 bag full of green beans, cleaned, trimmed, and cut into 1-inch pieces
2 pounds small new potatoes, scrubbed and halved
1 small sweet vidalia onion, finely diced
1/2 dry pint cherry heirloom tomatoes (such as sungolds), halved
your favorite herbs (such as fresh chives and dried herbes de provence)
1 clove garlic, very finely minced
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
crumbled feta
Be sure all the pieces of potato are about the same size. Larger pieces should be cut down so they are all about an inch or inch and a half in size.
Place the new potatoes in a large pot and fill with water to cover at least 2 inches over the tops of the potatoes. Salt the water generously (at least 2 big pinches). Bring to a rolling boil and allow to cook 8-10 minutes, until you can easily pierce the potatoes with a fork. Add the green beans to the water and allow to cook 2-3 minutes more. Drain potatoes and green beans into a large colander and set aside in a large bowl.
Meanwhile, to make vinaigrette, whisk together garlic, dijon mustard, onions, dried herbs, vinegar, and olive oil in a small bowl until well combined. Season with salt and lots of black pepper.
Pour the dressing over the green beans and potatoes while they are still warm. Toss in halved cherry tomatoes and chives. Season with salt and more pepper to taste. Top with as much crumbled feta as you want.
Serve warm, room temperature, or chilled. (Room temp is my favorite.)
p.s. The adorable koozie pictured above was a gift from my dear friend KK. You can find one for yourself or your favorite Tar Heel at this Etsy shop: http://www.etsy.com/listing/127733385/north-carolina-koozie-gone-to-carolina.