Garden Grief

Posted by on Aug 5, 2013 in Salad | 0 comments

Garden Grief

Every year is different in the garden.  The soil, the timing; but mostly the weather predicts the outcome.  June is usually gloomy; and we grumble or reject the notion every summer because we know July is on its way.

June thrilled us and the sun was a welcome sight—but then July arrived and produced one of the coolest (climatically speaking) summers on record.  The cold ocean water isn’t going anywhere either!

 

 

Our garden display was simply not what we hoped for--

Tomatoes and Green beans were the biggest reveal.

 

 

 

 

 

 

 

 

Blanched green beans make a beautiful salad. Pair them up with petite potatoes and they become a hearty salad or side dish to pack in a basket for a summer picnic.

 

 

 

 

 

 

 

 

Boil the potatoes for about 10-15 minutes until almost tender.  Drop the beans in the same boiling water and cook them for 4-5 minutes longer.

While the beans are cooking prepare the dressing and an ice bath.

 

 

 

 

 

 

 

Slide the beans into the ice water to stop the cooking.  This helps the beans to keep their bright green goodness.

 

 

 

 

 

 

 

Cover the potatoes with half the dressing while they are still warm.

Add the drained and dried beans to the potatoes with the lovely pink onion and toss with the remaining dressing.

 

 

 

 

 

 

I used basil this time but fresh dill is also a good choice; adjust the salt and pepper.

 

 

 

 

 

 

Serve warm or at room temperature.

No grumbling allowed--keeping the green bean faith--in a season of California plenty.

Green Bean Potato Salad

Ingredients

  • 1 small red onion thinly sliced
  • 2 Tablespoons red wine vinegar
  • 1 pound small new potatoes, halved if necessary
  • 3/4 pound green beans, trimmed and snapped
  • 1/4 cup fresh basil or dill, sliced
  • 1 teaspoon Dijon
  • 1 clove garlic, minced
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Cover the onion slices with ice water red wine vinegar. Refrigerate for at least an hour.
  2. Place the potatoes in a large pot and cover with water. Bring to a boil, and cook for 10 minutes. After 10 minutes add green beans and cook 5 more minutes. Remove beans to a bowl of ice water to stop the cooking. Continue cooking potatoes for a few more minutes or until fork tender.
  3. Meanwhile add the mustard, lemon juice, and garlic to a small bowl; whisk in the olive oil and add salt and pepper to taste.
  4. Drain the potatoes and add half the dressing; set aside until slightly cooled. Drain onions; add onions, beans, and basil to potatoes. Pour over remaining dressing.
  5. Serve warm or at room temperature.
  6. Serves 6
  7. © Copyright 2013 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/garden-grief/

 

 

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