Green Beans, Onions and Herbs
We bet you never thought of adding green beans to potato salad. Try this recipe to see what you’ve been missing.
Photo by Karen Hermann
SERVES 4–6
2 pounds waxy potatoes, cooked and halved
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons red wine vinegar
1 cup thinly sliced white onion
2 cloves garlic, minced
1 tablespoon chopped dill
1 tablespoon chopped parsley
Kosher salt
Fresh ground black pepper
¼ cup olive oil
Cook potatoes according to instructions; add green beans to cooking water the last 5 minutes of cooking time.
In a large mixing bowl, combine vinegar, onion, garlic, herbs, salt and pepper. Whisk in olive oil and mix thoroughly. Add warm potatoes and green beans and toss. Taste and adjust seasoning. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
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