Saturday, 2 August 2008

Potato & Green Bean Salad

Here's a slightly different potato salad; no mayonnaise and lots of herbs. I'm saying 6 servings, but that would be as a side dish. We tend to eat it all ourselves, as our complete meal.

6 servings
45 minutes - 25 minutes prep time

Potato and Green Bean Salad
6 cups baby red-skinned potatoes
1 1/2 cups yellow wax beans
1 1/2 cups green beans

1/2 cup minced parsley
2-4 green onions, minced
2 tablespoons to 1/4 cup minced fresh dill or basil

Wash and trim the potatoes, and cut them in half if they are larger, or leave them whole; the final result should be fairly uniform in size. Put them in a pot with water to cover and bring to a boil. Boil for 15 to 20 minutes, until tender.

Meanwhile, wash, trim and cut the beans into bite-sized pieces. Add them to the potatoes about 5 minutes before the potatoes are done.

Make the salad dressing in the salad bowl. Prepare the parsley, green onions and dill or basil, but keep them separate at this point.

When the potatoes and beans are done, drain them and rinse them briefly in cold water. Drain well and toss them with the salad dressing. Let them sit for 10 minutes or so, to soak up the dressing and cool down. Now mix in the chopped herbs. Serve at room temperature.

1/4 cup sunflower seed oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon black peppercorns, ground
1 teaspoon sweet Hungarian paprika

Whisk the dressing ingredients together in a large salad bowl.

1 comment:

A. & J. said...

wow looks amazing! I'll have to try it some time.