Green Bean and Potato Salad Recipe
- 2 c. potatoes (new potatoes or Yukon Gold work best)
- 2 c. green beans
- 1/4 c. fresh basil
- 1/4 c. Egyptian onion tops
- salt
- pepper
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 tbsp. sugar
- 1/4 tbsp. mustard
- 1 clove garlic, minced
Cut potatoes into
bite-sized pieces. Boil in a small amount of water for a few
minutes while breaking the ends off the beans, stringing them if
necessary, and snapping them into pieces. Add the beans to the
potatoes and water and keep boiling for a few more minutes until
potatoes and beans are tender but not mushy. Drain off water and
put the veggies in the fridge to cool.
Chop the basil and
onions and mince the garlic. Mix them with salt, pepper, vinegar,
oil, lemon juice, and sugar. Pour the dressing over the bean and
potato mixture. (You may choose to increase or decrease the
amount of dressing to taste --- we recommend using only enough to
lightly coat the vegetables.)
Serves 2-3.
Spring Pea Version:
Replace the beans with
an equal amount of sugar snap and/or snow peas. These can be
added to the salad raw, but for a taste explosion try heating a skillet
with a light coating of oil, tossing in your peas, and sauteing on high
heat for just a minute or two until the outside has turned bright green.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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