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Potato Salad with String Beans

potatoes

REFRESHING SALAD

This Potato Salad with String Beans recipe is quick and easy. Any kind of salad is a major part of an Italian meal. Some salads are Italian meals. My favorite and I’m sure a favorite of many is an antipasto salad and a loaf of bread. For something different and refreshing this salad with work just fine.

There are many different variations of this salad that you can make, but this one uses a nice olive oil and balsamic vinegar instead of the usual mayonnaise based salad. For this recipe I use red potatoes and Haricot Vert which are French string beans that are longer, thinner and with and intense color and flavor than most American varieties. If you can’t find Haricot Vert then regular string beans will work just fine.

This Potato Salad with String Beans recipe should be serve before the meal like any salad. It’s a rather heavy salad so the portions should be a little smaller if you want to get through the rest of the meal.

INGREDIENTS

La Rochere Set of 6/20-oz. Napoleon Bee Salad Bowls

  • 2 pounds of small red potatoes, unpeeled
  • 1/2 pound of string beans
  • 1 clove of garlic, chopped
  • 1 small red onion, chopped
  • 1/4 cup of olive oil
  • 3 Tbls of balsamic vinegar
  • 1/4 cup of parsley
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper

    PREPARATION

  • In a large saucepan cook the potatoes in boiling water for about 15 to 20 minutes until tender.
  • Add the string beans and cook for another 7 to 10 minutes.
  • Drain the potatoes and string beans and rinse under cold water until cool.
  • Cut the potatoes into quarters and place then in a large bowl.
  • Mix in the string beans.
  • In a small bowl whisk together the olive oil, vinegar, red onion, garlic and parsley.
  • Season with salt and pepper.
  • Pour the mixture over the potatoes and string beans and refrigerate until chilled.

    Serves 4 to 8 people.






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