Potato and Green Bean Salad

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.


This is a refreshing change to the often mayonnaise drenched potato salad, making it a great road trip companion and can be packed in something as simple as a canning jar.

Serves 4-6
Prep Time: 20 minutes 
Cook Time: 30 minutes

 




½ pounds red or white small new potatoes, quartered or diced

½ pound green beans, cut into ½ inch lengths

1 Tbls. chopped shallot or red onion

1-2 ribs of celery, diced

¼ cup California Olive Ranch extra virgin olive oil

¼ cup Spectrum Naturals red wine vinegar

1 tsp. Diamond Kosher salt

 freshly ground pepper

Vinaigrette

2 Tbls. red wine vinegar

2 tsp. Maille Dijon mustard

1 tsp. Diamond Kosher salt

2 Tbls. chopped parsley

1 Tbls. chopped fresh thyme

¼ cup California Olive Ranch extra virgin olive oil

Kosher salt and freshly ground pepper

Place potatoes in a medium pot on high and cover with cold water and 1Tbls. Kosher salt. Bring to a boil, turn heat to medium and simmer 8 minutes. In the last 3 minutes, add the green beans. Once potatoes and beans are cooked, remove from heat and drain in a colander. Place in a medium bowl with shallot and celery and toss with ¼ cup olive oil and ¼ cup red wine vinegar and 1 tsp Kosher salt. Let salad marinate in the refrigerator for at least an hour or up to 24 hours. 

Just before serving or packing for your picnic, mix up vinaigrette. In a small, lidded jar combine salt, mustard and red wine vinegar. Close jar and shake vigorously. When well combined add olive oil and fresh herbs and shake to emulsify. Pour over potato salad and mix well. Taste and adjust seasoning with salt and pepper. Pack in a quart mason jar or cover and refrigerate.

Encores: If you are cooking potatoes for something else, cook a few extra and turn them into potato salad. You can improvise with what you have as far as other vegetables. Cherry tomatoes, radishes, zucchini and corn would also work well.