August 16, 2013 by dgarnett2013
Green Bean & Potato Salad: French Farm House Cookbook by Susan Herrmann Loomis
Serves 6 – 8
- 3 tabs best quality red wine vinegar
- salt and pepper
- 1/2 cup/ 125ml extra virgin olive oil
- 3 shallots, peeled and cut into paper think horizontal slices
- 750g green beans, snipped
- 1kg small new potatoes, scrubbed.
In a large bowl, whisk the vinegar with salt and pepper to taste. Slowly add the oil, whisking until the dressing is emulsified.
Add the shallots, whisk briefly and set aside.
Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water.
Add the beans to the boiling water, return to a boil and cook until the beans are tender but not mushy, 4 to 5 mins. Using a slotted spoon, transfer the beans to the ice water and leave them there until they are chilled through.
Drain the beans and spread them out on a tea towel to dry.
Bring the water back to a boil. Add the potatoes, return to a boil and cook until they are just tender, 12 to 15 mins (or longer, depending on size and freshness).
Drain the potatoes and set them aside to cool slightly.
Whisk the dressing again to be sure all the ingredients are well blended.
As soon as you can handle the potatoes, cut them into bite-size pieces, dropping them right into the dressing. Toss the potatoes and set them aside at room temperature.
About 20 mins before serving the salad, toss in the beans (they can’t go in way in advance as they can turn yellow when in contact with acid).
Made the day Venetia, Isaac, Xandy & Seth came for lunch