String Bean and Potato Salad

by | Jul 17, 2017 | Recipes

adapted from Lidia Bastianich

Ingredients

  • 2 MEDIUM-TO-LARGE IDAHO POTATOES
  • 1 POUND FRESH STRING BEANS, TRIMMED
  • 3 TABLESPOONS OLIVE OIL
  • 3 TABLESPOONS WHITE WINE VINEGAR
  • ¼ TEASPOON SALT
  • FRESHLY GROUND PEPPER TO TASTE
  • 1 SMALL RED ONION, THINLY SLICED

Directions

  1.  Boil the potatoes in 2 quarts of salted water for 20 minutes.
  2. Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender.
  3. Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well.
  4. When the potatoes are cool enough to handle, peel and slice them 1/3” thick. If the beans are long, halve them crosswise.
  5. In a large bowl, whisk together the oil, vinegar, salt and pepper.
  6. Add the onion, potatoes, and beans, and toss very gently to dress all ingredients without breaking the potatoes.

Submit a Comment