String Bean and Potato Salad

Name: String Bean and Potato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 cloves garlic; 227 grams haricots verts, stem ends removed; 68 milliliters pitted and slivered gaeta or kalamata olives; 8 servings Kosher salt; 54 milliliters extra-virgin olive oil; 1 bunches fresh oregano, leaves finely chopped; 907 grams red bliss potatoes; 1 pinch Pinch of red pepper flakes; 3 scallions, thinly sliced on the bias; 60 milliliters sherry vinegar

You can never have too many side dish recipes, so give String Bean and Potato Salad a try. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 8. One serving contains 172 calories, 3g of protein, and 8g of fat. Head to the store and pick up olive oil, scallions, pepper flakes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 40 minutes. Salt Cod, Potato, and String Bean Salad, String Bean Salad, and String Bean Salad are very similar to this recipe.

Instructions

Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)

Ingredients you will need

Olive Oil

Potato

Vinegar

Garlic

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Pot

Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Pot

Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little.

Ingredients you will need

Haricots Verts

Water

Cut them in half.

Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning.

Ingredients you will need

Red Pepper Flakes

Haricots Verts

Green Onions

Seasoning

Potato

Oregano

Olives

Equipment you will use

Bowl

Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

Ingredients you will need

Vinegar

Cooking Oil

Photograph by Anna Williams