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Potato Salad with Green Beans and Lots of Herbs

Andria
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Potato Salad with Green Beans and Lots of Herbs

Potato Salad with Green Beans and Lots of Herbs is a refreshing version of a summer staple.

There are lots of camps when it comes to potato salad. 

There’s the mayonnaise-drenched kind, the kind you usually get in a Styrofoam container when you pick up barbecue. The mayonnaise kind itself has many iterations including (or not): sour cream, hard-boiled egg, celery, celery seed, peas. Peas? 

Then there’s the French-ish kind, which is tangier thanks to the addition of any number of vinegars, mustards, even anchovies. Think Niçoise Salad.

This Potato Salad with Green Beans and Lots of Herbs definitely falls into the French, vinegary camp. It’s amped up with crisp green beans and lots of unexpected herbs, which produce a refreshing version of potato salad. Potato Salad with Green Beans and Lots of Herbs is a great side to sit out on a buffet, no need to worry about the temperature of the mayo or anything like that. And it’s delicious at room temperature or cold, totally forgiving. Like your favorite dress, dress it up or down whether you’re serving burgers or snapper. Because like your favorite dress, Potato Salad with Green Beans and Lots of Herbs is there for you, ready to pull its weight as a solid standby in any situation.

Potato Salad with Green Beans and Lots of Herbs

2 pounds small red potatoes
½ tablespoon plus 1 teaspoon kosher salt, divided
2 tablespoons white wine vinegar
½ tablespoon Dijon mustard
1/3 cup olive oil
½ teaspoon freshly ground pepper
1 pound green beans, cut into 1-inch pieces
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh dill
2 tablespoons minced chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh thyme

Place the potatoes in a large pot, cover with water, and add ½ tablespoon kosher salt. Bring to a boil; boil the potatoes for about 10 minutes, depending on the size of the potatoes. They are done when you can prick them easily with the tip of a knife. Drain the potatoes and let them cool until they are still warm but able to be handled.

While the potatoes are cooking, whisk the vinegar, mustard, and olive oil together in a small bowl. Whisk in 1 teaspoon salt and the pepper. Set the dressing aside. 

Fill the pot you cooked the potatoes in with 6 cups water, and bring to a boil. Add the green beans, and blanch them for 3 to 4 minutes. Drain them in a colander and run cold water over them to cool them off and help them stay bright green.

When the potatoes are still warm but okay to handle, quarter them and place them in a large bowl. Pour the dressing over the warm potatoes, and fold with a wooden spoon. Let them sit for 5 minutes. Add the green beans, and fold again to coat them with the dressing. Let the potatoes and green beans cool on the counter, about 20 minutes.

Fold in the parsley, dill, chives, mint, and thyme, and season to taste with more salt and pepper. Serve at room temperature or cold.

Let quartered potatoes sit in vinaigrette 5 minutes. Add green beans

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