Potato salad is synonymous with summer in New England (well, at least in my world it is)…
Potato salad and Maine lobster.
Potato salad and hotdogs.
Potato salad and burgers.
Potato salad and veggie burgers.
Potato salad and kabobs.
Potato salad and grilled fish.
Potato salad and just about any sandwich you can think of…
Need I say more?
While I have yet to grow potatoes (on next years list); green beans I’ve mastered…
green beans are what give this potato salad its’ crisp loveliness as well as its’ freshness…
Green beans and lemon juice to be precise.
Lemons are another favorite of mine. I love using lemon juice instead of vinegar…plus, lemon juice is so good for us – it’s alkaline (not acidic ) and high in vitamin C – both of which are immune builders…
Back to potatoes and green beans.
Combine the two with a bit of mayo, lemon juice, salt and pepper and you have the makings for a delicious (and nutritious) potato salad.
Enjoy on its’ own or serve as a side to a number of mains…
Potato salad with green beans and onion (preferably, red onion)
*adapted from the cook book, The Frugal Gourmet
2 pounds potatoes (russet, gold, yukon), skin on
3/4 fresh green beans, trimmed and cut into 1″ pieces (this is one recipe I do not recommend using the frozen counterpart)
2 tablespoons olive oil (for blanching)
1/2 cup thinly sliced red onion (white or yellow onion could suffice (as I did here), though, I do recommend red onion – visually and flavor wise, red onion is what this recipe aught to have!)
2 hard boiled eggs
For the dressing;
1/2 cup extra virgin olive oil (olive oil will suffice too)
Juice of 2 lemons
1 tablespoon chopped fresh parsley
salt and pepper
What to do;
Place the potatoes in a pot and cover with water. Bring to a boil uncovered.
Then simmer 30-40 minutes (depending upon type of potato used) or until very tender when pierced with a knife.
Carefully drain and allow to cool.
Once cool, peel and cut the potatoes into 1/2″ cubes.
While potatoes are simmering away, blanch the cut beans for about 3-4 minutes in a pot of boiling water (I just use a heavy bottomed skillet, filled 3/4 with water, add the beans and then toss quickly with tongs…) with a pinch of salt and 2 tablespoons olive oil.
Quickly drain and rinse the beans under cold running water, to stop the cooking…you want them cooked, yet crisp.
Add to the cut potatoes, shredded egg, and onions.
Prepare the dressing, pour over veggies and egg,
toss gently and finish with freshly chopped parsley, a pinch or two more of salt and freshly ground pepper.