Potato Salad with Green Beans
Community meeting training/cooking demonstration, 2/27/12 – made as written here
Committee meeting working lunch 1/26/12 – made with homegrown kale stems in place of green beans, local hydroponic tomatoes and chopped parsley added
This potato salad is dressed with a vinaigrette (oil and vinegar dressing) instead of a heavier mayonnaise-based dressing. The taste of the dressing will vary based on whether you use white wine vinegar, red wine vinegar, or lemon juice in the dressing, so experiment to find which you like best. Feel free to add any vegetables that you have on hand instead of or in addition to the green beans.
- 2 pounds potatoes (red or yukon gold [waxy, firmer] work best, but regular baking potatoes [starchy, more crumbly] work too)*
- 1 teaspoon plus 3 large pinches salt, divided between potatoes, onions, and dressing
- ½ red onion (you can use a regular yellow onion, but the red has a milder flavor makes for a prettier salad)
- ⅓ cup white wine vinegar, red wine vinegar, or lemon juice
- 1 pound fresh or frozen green beans*
- 1 tablespoon dijon or regular mustard
- black pepper
- ½ cup vegetable, canola, or olive oil
Preparing the vegetables:
Wash potatoes. Cut into bite-sized pieces (you do not need to peel) and place in a pot of cold, salted water. Bring potatoes to a boil and cook until just tender, about 6-9 minutes. Drain and allow to cool. Note: if you remove the potatoes with a strainer or slotted spoon and keep the hot water, you can use it again to cook the green beans.
While potatoes are cooking, thinly slice or chop the half red onion. Combine onion, vinegar or lemon juice, and a pinch of salt in a small bowl (the onion should be fully covered). Allow to sit while potatoes cool and beans cook.
If using frozen green beans, cook according to the package directions, either in boiling water (you can use the water from boiling the potatoes) or in the microwave. If using fresh, chop into 1-2” pieces, then boil beans in salted water (or reserved potato water) for 3-5 minutes, until tender. Allow to cool.
Note: The recipe up to this point can be prepared up to 24 hours in advance. Refrigerate everything until ready to assemble the salad.
Assembling the salad:
When potatoes and green beans have cooled to warm or room temperature, combine in a large bowl. Remove the onions from the vinegar or lemon juice (keep the liquid that was in the bowl) and add them to the vegetables.
To the remaining vinegar or lemon juice from the onions, add the mustard, another 2 large pinches salt, and black pepper (as much or as little as you like) and mix thoroughly. Add the oil and mix with a whisk or fork to make a vinaigrette.
Add about half of the vinaigrette dressing to the potato mixture and toss to coat. Reserve the remaining dressing for another use (works well as salad dressing). Taste potato salad and add more salt if needed. Toss and serve.
Serves 8-10 as a side dish, plus extra dressing.
Note: This salad makes great leftovers, but the green vegetables will turn a dull olive color from the acid in the dressing. They are still perfectly good for up to 5 days.
*Potatoes and green beans marked can be grown here in Nebraska and stored/preserved/frozen for use all year long.