There’s something utterly refreshing about the combination of crisp green beans, tender potatoes, and the bright, bold flavors of a homemade vinaigrette. Today, I’m thrilled to share with you a recipe that has become a staple in my kitchen, especially during those warm months when you crave something light yet fulfilling. This Garden-Fresh Potato and Green Bean Salad is not just a dish; it’s a celebration of fresh produce and vibrant flavors.
Ingredients:
Let’s start by gathering everything we’ll need to bring this delightful salad to life.
For the Salad:
- 2 eggs, hard-boiled
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 tbsp salt
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4-5 sprigs fresh flat parsley, stemmed and chopped
- 4-5 sprigs chives, chopped
For the Vinaigrette:
- 1/3 cup (75ml) Extra Virgin Olive Oil
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) apple cider vinegar (or your choice of vinegar)
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Directions:
Now, let’s dive into the preparation, which promises to be as enjoyable as the salad itself.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Step 1 – Prepare the Eggs:
- Place eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil.
- Boil for 1 minute, then remove from heat, cover, and let rest for 10 minutes.
- Carefully remove eggs from water and rinse under cold water. Once cooled, peel and slice into quarters.
Step 2 – Cook Potatoes and Beans:
- Slice the potatoes in half or quarters if larger. Place in a large pot and cover with water by 1 inch. Add 1 tbsp salt and bring to a boil.
- Once boiling, reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked.
- Add green beans and boil for an additional 2-3 minutes until beans are crisp-tender.
- Drain and transfer to a bowl of ice-cold water to stop the cooking process.
Step 3 – Make the Vinaigrette:
- In a jar, combine olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper.
- Shake well to emulsify.
Step 4 – Assemble the Salad:
- In a serving bowl, mix herbs with half the vinaigrette.
- Add cooked potatoes, green beans, and olives; toss to combine.
- Top with egg quarters and drizzle with remaining dressing.
- Adjust seasoning if needed.
Serving Suggestions:
This salad is a versatile companion to any meal, be it a barbecue, a formal dinner, or a simple lunch. It’s a dish that promises not just a burst of flavors but also a range of textures, from the creamy potatoes to the crisp beans and the soft, rich eggs. The vinaigrette ties everything together with its tangy, savory notes, enhanced by the herbs, capers, and olives.
Closing Thoughts:
Creating this salad not only invites the freshest ingredients into your meal but also offers a moment to appreciate the simple joys of cooking. It’s a recipe that encourages improvisation and adaptation based on what’s available in your garden or market. So, whether you’re hosting a summer party or simply making dinner for your family, this Garden-Fresh Potato and Green Bean Salad is sure to delight. Enjoy the process, savor the flavors, and most importantly, share the joy of a meal made with love.
Garden-Fresh Potato and Green Bean Salad
Ingredients:
For the Salad:
2 eggs, hard-boiled
2 lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1 lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped
For the Vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) apple cider vinegar (or your choice of vinegar)
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper
Directions:
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Step 1 – Prepare the Eggs:
Place eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil. Boil for 1 minute, then remove from heat, cover, and let rest for 10 minutes. Carefully remove eggs from water and rinse under cold water. Once cooled, peel and slice into quarters.
Step 2 – Cook Potatoes and Beans:
Slice the potatoes in half or quarters if larger. Place in a large pot and cover with water by 1 inch. Add 1 tbsp salt and bring to a boil. Once boiling, reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil for an additional 2-3 minutes until beans are crisp. Drain and transfer to a bowl of ice-cold water to stop the cooking process.
Step 3 – Make the Vinaigrette:
In a jar, combine olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper. Shake well.
Step 4 – Assemble the Salad:
In a serving bowl, mix herbs with half the vinaigrette. Add cooked potatoes, green beans, and olives; toss to combine. Top with egg quarters and drizzle with remaining dressing. Adjust seasoning if needed.