Potato and Green Bean Salad

Potato and Green Bean Salad Recipe - Delicious and Healthy Dish

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Potato and Green Bean Salad is a classic and refreshing dish that is perfect for summer picnics, barbecues, or as a side dish for any meal. This salad is packed with flavors and textures that will surely satisfy your taste buds.

History

Potato and Green Bean Salad has been a popular dish for many years, with variations of the recipe found in different cuisines around the world. The combination of potatoes and green beans provides a hearty and nutritious dish that is loved by many.

Ingredients

2 lb (907 g) boiling potatoes, scrubbed but not peeled, halved if large
1 – 2 cloves garlic, very finely minced
salt and freshly ground black pepper
3 – 4 tbsp strained fresh lemon juice
4 – 6 tbsp extra virgin olive oil
cayenne pepper (optional)
1 carrot, diced (optional)
0.5 lb (227 g) green beans, ends trimmed, cut into thirds
0.33 – 0.5 cup chopped green onions
3 tbsp chopped mint (optional)
2 tbsp chopped parsley (optional)
2 hard-boiled eggs, quartered (optional)

How to prepare

Place the potatoes in a large saucepan, ensuring they are completely covered with water and add salt.
Bring the water to a boil.
Cover the saucepan and let it simmer over medium-low heat until a knife can easily pierce the center of the largest potato and the potato falls off the knife when lifted, approximately 25 minutes.
In a small bowl, combine minced garlic with a pinch of salt and mash it with the back of a spoon.
Whisk in 3 tbsp of lemon juice.
Add 4 tbsp of olive oil, pepper, and cayenne, then whisk again.
Drain the potatoes using a colander, briefly rinse them, and let them cool until they are easy to handle.
If desired, peel the potatoes, cut them in half, and then slice them into approximately 0.5-inch thick slices.
Place the sliced potatoes in a large bowl and add 3 tbsp of dressing and a sprinkle of salt and pepper.
Using a rubber spatula, gently but thoroughly fold the ingredients together.
Allow the potatoes to cool to room temperature.
Place the carrots in a saucepan of water, add salt, and bring it to a boil.
Cover the saucepan and let it simmer for 3 minutes.
Add the green beans and cook them uncovered over medium-high heat for 5 minutes or until the vegetables are just tender.
Drain the vegetables, rinse them with cold water, and thoroughly drain them using a strainer.
Add the drained vegetables to the bowl of potatoes.
Whisk the remaining dressing and pour it over the salad, then gently fold it in.
Add the green onions, mint, and parsley, and lightly fold them together.
Taste the salad, adjust the seasoning, and add more lemon juice and olive oil if needed.
Garnish the salad with quartered hard-boiled eggs.
Serve the salad at room temperature.

Variations

Add some cherry tomatoes or roasted red peppers for extra flavor.
Mix in some crumbled feta cheese or diced avocado for a creamy texture.
Substitute the green beans with asparagus or broccoli for a different twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but not mushy.

- Adding a pinch of cayenne pepper to the dressing can give the salad a nice kick of heat.

- For a creamier texture, you can mash some of the potatoes before adding the dressing.

- To save time, you can use pre-cooked and peeled potatoes for this recipe.

Serving Suggestions

This Potato and Green Bean Salad can be served as a side dish with grilled chicken, fish, or steak. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

Boiling the potatoes until tender but not mushy is key to the success of this salad.

- Blanching the green beans and carrots ensures that they are cooked but still crisp and vibrant in color.

Ingredient Substitutions

You can use red potatoes or Yukon gold potatoes instead of boiling potatoes.

- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.

- Fresh herbs such as dill or basil can be used in place of mint and parsley.

Make Ahead Tips

This Potato and Green Bean Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the dressing and herbs right before serving to keep the flavors fresh.

Presentation Ideas

Garnish the salad with extra herbs, a drizzle of olive oil, or a sprinkle of paprika for a beautiful presentation. Serve the salad in a large bowl or on a platter for a stunning display.

Pairing Recommendations

This Potato and Green Bean Salad pairs well with grilled meats, seafood, or tofu. It also goes well with a glass of crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers of this salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

One serving of Potato and Green Bean Salad contains approximately 250 calories. This salad is a light and healthy option that is perfect for a side dish or a light meal.

Carbohydrates

The main sources of carbohydrates in this Potato and Green Bean Salad come from the potatoes, green beans, and carrots. Carbohydrates are essential for providing energy to the body and are an important part of a balanced diet.

Fats

The olive oil used in the dressing provides healthy fats that are essential for brain function and overall health. The fats in this salad are heart-healthy and can help reduce inflammation in the body.

Proteins

While this salad is not a significant source of protein, the hard-boiled eggs provide a good amount of protein. Protein is important for building and repairing tissues in the body and is essential for overall health.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and vitamin B6. Green beans are rich in vitamin K, vitamin C, and folate. Carrots are high in vitamin A and vitamin K. This salad is packed with essential vitamins and minerals that are important for overall health.

Alergens

This recipe contains eggs and olive oil, which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Potato and Green Bean Salad is a nutritious and delicious dish that is packed with vitamins, minerals, and healthy fats. This salad is a great option for a light and refreshing meal or side dish.

Summary

Potato and Green Bean Salad is a delicious and nutritious dish that is perfect for any occasion. Packed with flavors and textures, this salad is sure to be a hit with your family and friends. Enjoy this refreshing dish as a side or a light meal for a satisfying and healthy option.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Potato and Green Bean Salad. It was a warm summer day, and I had decided to visit my dear friend Martha for a cup of tea. As I sat at her kitchen table, sipping on the fragrant brew, she suddenly reached into a drawer and pulled out a tattered piece of paper.

"Here, dearie," she said with a twinkle in her eye, "I think you'll love this recipe. It's been in my family for generations."

I eagerly took the paper from her outstretched hand and read the ingredients: potatoes, green beans, red onion, Dijon mustard, white wine vinegar, olive oil, salt, and pepper. It seemed simple enough, but I could tell from the way Martha spoke about it that this salad was something special.

As she explained the process to me, I could see the passion and love she had for this dish. She told me about how her grandmother used to make it for family gatherings, how the flavors of the mustard and vinegar would meld together perfectly, creating a dish that was both hearty and refreshing.

After thanking Martha profusely, I hurried home to try out the recipe for myself. I gathered all the ingredients and set to work in my own kitchen, feeling a sense of connection to Martha and her family as I peeled the potatoes and trimmed the green beans.

The salad came together beautifully, just as Martha had promised. The tangy dressing coated the tender potatoes and crisp green beans, creating a dish that was both comforting and bright. I couldn't wait to share it with my own family and friends, passing on the tradition that Martha had so generously shared with me.

Over the years, I have made this Potato and Green Bean Salad countless times, each batch bringing back memories of that fateful day in Martha's kitchen. I have shared the recipe with friends and family, passing on the tradition and love that Martha instilled in me.

As I sit here now, writing this story for my grandchildren to read, I can't help but feel grateful for the connections and memories that food can bring. This simple salad has become more than just a recipe to me - it is a reminder of the love and joy that can be shared through a dish made with care and passion. And I hope that one day, my grandchildren will pass on this recipe to their own loved ones, creating new memories and connections that will last a lifetime.