Mid-summer Potato Salad with Green Beans & Basil
July 25, 2011
This simple potato salad was inspired by a recipe both Margaux and I made last year – and loved – that had many more ingredients, including tuna. My inspiration for this simpler version is that the green beans have been really good lately, along with the fact that I “over-bought” basil at yesterday’s farmer’s market. (I have a feeling you will be seeing a number of posts this week using basil :-)) It occurred to me that I could pare back the ingredients from the more complex salad to just potatoes, green beans and basil and use the dressing from that salad. It turned out great! We served it with a beautiful piece of salmon from Wild Run Salmon, who also sell at the farmer’s markets in the area, and a refreshing French rose wine.
3 tablespoons EV olive oil
juice of 1/2 to 1 lemon (depending on size and your taste)
juice from 1 large garlic clove (use a garlic press)
1 tablespoon fresh oregano, chopped, optional
Combine and whisk all ingredients till thorougly blended and a little emulsified. Add salt and freshly ground black pepper to taste.
2-3 pounds small potatoes (red, yellow or fingerling)
1 pound greens beans, ends trimmed and snapped in half
1/2-3/4 cup basil, coarsely chopped
Place the potatoes into a medium saucepan and cover with water. Bring to a boil, turn down heat and simmer for about 15 minutes until potatoes can be pierced through with a fork. Place on a towel and let cool to room temperature. In the meantime, steam the green beans for 5-6 minutes until tender, but not overcooked. Immediately plunge into ice water to cool and then pat dry with a towel.
When both potatoes and beans are cool, combine them in a large bowl with the basil. Add the dressing and stir to thoroughly blend. Taste and add salt and black pepper if needed.