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Potato and Green Bean Salad

May 25, 2010

I love this as an option to traditional potato salad usually made with mayonnaise. It goes together quickly and only has a few ingredients yet the flavor is one you’ll never forget. I learned this recipe while living in Italy where we often packed lunches that would sit outside with no refrideration so using anything with eggs was out. This is my favorite warm weather picnic or day-at-the-beach “potato salad”. It’s best served at room temperature and at least a few hours after it’s been made.

Potato and Green Bean Salad

for 6 servings you’ll need:

2 large Russet potatoes or 2-3 small red potatoes or fingerlings, per person

1 lb. fresh green beans, ends trimmed

1  1/2  Tbsp. red wine vinegar

3  Tbsp. olive oil

4 cloves garlic, smashed

salt and pepper

Heat olive oil and garlic for one minute and let sit so oil becomes infused with garlic, cool. Cube potatoes and boil until tender, drain. Steam green beans then rinse with cold water to stop them from cooking further. Toss potatoes and beans with oil, vinegar, salt and pepper. Serve room temperature.

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One Comment leave one →
  1. brc permalink
    May 25, 2010 10:53 am

    Looks so good. I love getting new ideas for vegetarian dishes. I would totally eat this as a lunch (of course I would need a nice crusty piece of bread to go with it!)

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