Monday, June 9, 2014

String Bean Potato Salad

I remember my Mom making a version of this when I was young, and I always loved it!,,,,She may not have made hers exactly like this (because she never measured anything!),,,,But the flavor is still the same! The key here is to add oil and vinegar and salt to the potatoes while warm so the flavor soaks in!,,,,Here is what I did....Enjoy!!






2-3 pound bag of Baby Redskin Potatoes

1-1 1/2 pounds of Fresh String Beans

1 small purple onion

fresh chives (snipped)


1/4-1/3 Cup Olive Oil

1/4-1/3 Cup Red Wine or White Balsamic Vinegar


Clean green beans and snap in half, then steam for 10-15 minutes
When done submerge in a bowl of iced water (to retain bright green color)
set aside
Boil potatoes in pot with 2 cloves of garlic and salt about 20 minutes or until fork tender

While still warm cut potatoes in quarters and add to a bowl
add 1/4 Cup of olive oil and 1/4 Cup of the vinegar while potatoes are warm to soak in,,,,,add salt also

You can then add the green beans, slivered purple onion and chives,,,stir well to coat
add more salt and the rest of the vinegar and oil
 this can be served right away at room temp
or refrigerate for future use!

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