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Potato and green bean salad with homemade vinaigrette – Insalata di patate e fagiolini

Potato and green bean salad with homemade vinaigrette – Insalata di patate e fagiolini

The potato and green been salad is a versatile and tasty dish that can be prepared beforehand and admits many variants. In summer it is a classic side dish for barbecues and picnic lunches, but in moderate quantity it can be also a good appetizer. I love the fact that together with the two basic ingredients that compose this recipe you can add different elements every time – like tuna for example, or eggs – and turn a side into a main course to bring to work instead of the usual sandwich! The great thing about potato and green bean salad is that you can eat it warm or cold, on the moment or the day after. I love making a big batch of it and bring it with me to the beach the day after (just 4 days left to my holidays, finally!)

Today I prepared the basic version because I am coming from a weekend of partying and dinners, so I prefer to eat less, but feel free to to add tomatoes, peppers, or as i previously said, tuna or eggs. Another version of this salad calls for red onions, which I usually really love, but in this case I don’t find it necessary.

The recipe is very simple, with an interesting contrast between the softness of potatoes and the crunchiness of the green beans. My favorite part of this salad  – a very filling one, believe me – is the vinaigrette.  In this case too you have different options – I went for an emulsion of lemon, white wine vinegar and olive oil, but you can change this with a mix of olive oil, sweet mustard and apple cider vinegar. In alternative, just some olive oil and lemon will do.

To cook the vegetables, you can boil them, or, for a  even healthier option, you can steam them. As a matter of fact, vegetables cooked in this way retain many more nutrient substances that would otherwise be dispersed in  water. And, if you want to eat it to accompany some proteins, I suggest some chicken or some fish!

As a last tip: like for the Panzanella and the Insalata Pantesca, this one also needs to get some rest in the fridge for one hour or so, to enjoy its flavor at the maximum level!

And now, let’s see how to make it!

Potato and green bean salad with homemade vinaigrette – Insalata di patate e fagiolini

Ingredients (3/4 people)

17,5 oz(500 gr.) potatoes

10 oz (300 gr.) green beans

a few sprigs of parsley, chopped

half clove of garlic, peeled and chopped

the juice of half a lemon

1,5 fluid oz (40 ml) olive oil

1,5 fluid oz (40 ml) white wine vinegar

a pinch of salt

a pinch of pepper

potato and green bean salad

 

Method

Wash the potatoes and put them in a pot full of cold water and 1 tbsp kosher salt. After the water starts to boil, cook for around 30 minutes. Meanwhile, wash the green beans under running water, drain them and trim tops and tails. Steam them or boil them in abundant salty water for around 10 minutes (they should remain crisp).

In the meantime, pour the oil, vinegar, lemon juice, salt and pepper into a jar to prepare the vinaigrette. Add the finely chopped garlic and parsley. Close the jar and shake it vigorously to emulsify.

potato and green bean salad

Drain the green beans and after a while, potatoes as well. Cut the potatoes in slices and the green beans in two or three parts. Combine them together in a bowl and add the vinaigrette. Add more salt and pepper if necessary and transfer into the fridge for at least one hour.

For more salad treats, check my Insalata di Farro ! For fruity sensations, also an Orange Salad will work 🙂

And if you’re feeling hungry now, why don’t you subscribe to my blog or meet on Pinterest, Instagram and Facebook ?

Potato and green bean salad

2017-07-17
: 3/4
: 15 min
: 30 min
: 45 min
: Easy

A tasty and aromatic potato and green bean salad enriched with a herby vinaigrette!

By:

Ingredients
  • 17,5 oz(500 gr.) potatoes
  • 10 oz (300 gr.) green beans
  • a few sprigs of parsley, chopped
  • half clove of garlic, peeled and chopped
  • the juice of half a lemon
  • 1,5 fluid oz (40 ml) olive oil
  • 1,5 fluid oz (40 ml) white wine vinegar
  • a pinch of salt
  • a pinch of pepper
Directions
  • Step 1 Wash the potatoes and put them in a pot full of cold water and 1 tbsp kosher salt over medium heat.
  • Step 2 After the water starts to boil, cook for around 30 minutes.
  • Step 3 Meanwhile, wash the green beans under running water, drain them and trim tops and tails.
  • Step 4 Steam them or boil them in abundant salty water for around 10 minutes (they should remain crisp).
  • Step 5 In the meantime, pour the oil, vinegar, lemon juice, salt and pepper into a jar to prepare the vinaigrette.
  • Step 6 Add the finely chopped garlic and parsley.
  • Step 7 Close the jar and shake it vigorously to emulsify.
  • Step 8 Drain the green beans and after a while, potatoes as well.
  • Step 9 Cut the potatoes in slices and the green beans in two or three parts.
  • Step 10 Combine them together in a bowl and add the vinaigrette.
  • Step 11 Add more salt and pepper if necessary and transfer into the fridge for at least one hour.
  • Step 12 Serve and enjoy!

 



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