Potato and Green Bean Salad

The green beans in the garden are finished producing, but I found some lovely beans last week at our local farmer’s market and made this southern Italian potato and green bean salad. There are many recipes for this type of salad, and you can make it year round, but we like to prepare it with fresh local produce that makes it exceptionally good. An easy way to prepare this salad is to bring a large pot of water to boil, add salt and beans and cook until beans are tender, remove them with a slotted spoon, then use the same water to cook the potatoes. This method saves on water and clean-up.

Potato and Green Bean Salad
3/4 lb. green beans, trimmed
5 large Yukon Gold potatoes, peeled and cut into 6 cubes
1/4 medium red onion, peeled and thinly sliced
a sprinkle of garlic powder
A sprinkle of onion powder
salt and pepper to taste
1/4 -1/2 tsp. dried Greek oregano
2 Tbsp. fresh chopped Italian flat leaf parsley

Dressing
1 c. extra virgin olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
3/4 tsp. kosher salt
freshly ground black pepper to taste
pinch of sugar

Begin by bringing a 5-quart pot full of water to the boil. Add a teaspoon of kosher salt and the green beans and boil for 7 minutes until tender. Remove beans with a slotted spoon and run under cold water, saving the boiling bean water for the potatoes. Drain the beans and dry on paper towels. Add quartered potatoes to the boiling water and boil for 20 minutes until a fork can penetrate the potato. Don’t overcook the potatoes. Drain potatoes into a colander. In a bowl combine the dressing ingredients and whisk until smooth. Place green beans in a large serving bowl, then add onion slices and pour one quarter of the dressing over the beans. Toss. Place the warm potatoes on top of the beans and season with a bit of salt, pepper, garlic powder, and onion powder. Drizzle about 1/2 c. dressing over potatoes. Toss. You will have leftover dressing. Sprinkle with oregano and parsley. Toss again. Taste and adjust seasoning to your liking. Can be served warm or cold. Serves 6.

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