This potato salad is perfect eaten chilled, room temp, or warm. It's also a great picnic/bbq/eatingoutdoorsinthesummertime dish since there is no mayo.
Ingredients:
8 New Potatoes or 4 New Potatoes + a small 1 Russet Potato or 2 Russet Potatoes
2C Green Beans
Balsamic Vinaigrette (see recipe below)
Salt
Dried Bay Leaf
Directions:
*If using russet potato(s), peel skin. Dice potatoes. Remove green beans' ends. Chop. Add potatoes to a soup pot, fill with water, add bay leaf, and bring to a boil. Cook for 8-9min. Add green beans. Cook for 1-2min. Drain. Add to balsamic vinaigrette. Stir.
Balsamic Vinaigrette
Combine:
3Tbl EVOO
1Tbl Balsamic Vinegar
1Tbl Mustard
1tsp Honey
1/2tsp dried Oregano
1 minced Clove Garlic
1/4tsp Salt
1/8tsp Pepper
Step by step look:
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| 1Tbl. Mustard |
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| 1Tbl. Balsamic Vinegar |
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| 1teas. Honey |
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| 1/2teas. Dried Oregano |
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| 4Tbl. Extra Virgin Olive Oil |
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| 1 Clove Garlic |
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| (garlic) Minced |
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| pre-whisked & pre-seasoned |
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| 1/4teas. Kosher Salt |
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| 1/8teas. Ground Black Pepper |
I used 4(ish) New Potatoes and 1 Small Russet since that's what I had on hand. Ideally, I would make this recipe with all new potatoes.
Peel russet potato.
Chop in chunky cubes.
Chop the new potatoes in chunky cubes as well.
The chunks of potato should be relatively same in size.
Add to a soup pot with a bay leaf. Cover with water and bring to a boil.
Once boiling, add 2teas or 1/2Tbl salt. Boil for 8-9min.
Meanwhile, prep the green beans. Remove each end. You can either snap each individual bean, which I sometimes do because I find it oddly fun.
Or you can slice the ends off a group of beans like so:
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| tip: Use the blade of the knife to easily/effectively align the ends of the beans |
Slice the longer beans in thirds, the long beans in half, and leave the short beans as is.
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| pictured left to right: Longer, long, short. |
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| Slicing the long beans |
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| in half. |
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| Slicing the longer beans |
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| in thirds. |
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| All done! |
After 8-9min. test to see if the potatoes are tender. They should be on the firm side, but tender. As the saying goes: STICK A FORK IN 'EM: They're done.
Add the green beans directly into the pot with the potatoes. Boil for 1-2min.
Drain & remove the bay leaf.
Add the potatoes and green beans to the balsamic vinaigrette.
Stir to combine.
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| Start from the bottom. |
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| Folding everything on top of one another. |
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| Being sure to coat everything with the vinaigrette. |
Done!
Dig in.
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