summertime potato salad

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…

Potato salad.

Need I say more?

Yum.

While I have yet to grow potatoes (on next years list); green beans I’ve mastered…

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.

squeezed lemon

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)

print this recipe!

*adapted from the cook book, The Frugal Gourmet

Ingredients;

2 pounds potatoes (russet, gold, yukon), skin on

potatoes in white bowl

3/4 fresh green beans, trimmed and cut into 1″ pieces (this is one recipe I do not recommend using the frozen counterpart)

cut green beans

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;

dressing ingrediants

1/2 cup extra virgin olive oil (olive oil will suffice too)

1/4 mayonnaise

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.

potatoes cubed

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.

blanching green beans

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.

ingrediants added

Prepare the dressing, pour over veggies and egg,

pour dressing

combine dressing with ingrediants

toss gently and finish with freshly chopped parsley, a pinch or two more of salt and freshly ground pepper.

finish with parsely

Enjoy.

11 thoughts on “summertime potato salad

    • It’s true, it was odd, to be going on and on about potato salad and then showing a photo of green beans…it was a build-up for the best part of this potato salad recipe… the green beans.(: It really is delicious! Thanks Ly!

  1. Pingback: end of summer bbq | Ripe Red Berries

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