WARM POTATO, GREEN BEAN AND RED ONION SALAD

Bet you couldn't wait for another recipe from Carol.  It's here and a winner for sure!

Many, many thanks girlfriend.

           Warm Potato, Green Bean and Red Onion Salad


When I was growing up, potato salad wasn't always a dish made with potatoes, hard boiled eggs and onions dressed with mayonnaise.  My Nana made what my Mom always called "Italian Potato Salad" with fresh picked green beans from my Dad's garden, cubed cooked potatoes, some diced onion and fresh flat leaf parsley that she grew right beside the back porch door. She tossed the vegetables and parsley with olive oil and vinegar, then seasoned with salt and pepper.  No measuring, nothing fancy, but I'll tell you what, I could have sat at the supper table with a dish of that and nothing else and been a very happy girl...in fact I may have done just that a few times back in the day.    

I still make Nana's version-Bob and I really enjoy it, especially when our fresh picked green beans and parsley are included in the mix.  However, I also love making a batch in the dead of winter when I want to think warm weather and sunshine.  

I found this recipe on Ree Drummond's website,Tasty Kitchen. What a nice "twist" on the usual potato and string bean salad I make. I decided to give it a try.

Rather than use baby red potatoes, I use regular red potatoes.  Our grocery store just started carrying the baby red potatoes, but they're a bit pricey and the regular ones work just fine. Nancy wasn't specific as to how much the potatoes she used weighed. I "guesstimated" what would work and came up with 1 1/2 pounds. Feel free to use whatever potatoes you have on hand...russet, white, Yukon gold....any would work.

I use a different method to cook the green beans and potatoes. Nancy uses the microwave-I prefer to boil the potatoes like I do when I make potato salad. I cover the whole potatoes with cold water, bring them to a boil then reduce the heat to simmer and cook them until they're tender. The time to cook them depends on how big they are-I start testing them with a cake tester at the 10 minute mark, and remove them to a dinner plate as each one tests done. The green beans are steamed just until they're tender.

I let both sit at room temperature-just long enough until I can handle the potatoes without burning myself-and make the dressing while they cool.

Nancy's dressing is a pretty straight forward mustard vinaigrette.  She uses Dijon mustard......which is very good, but I like dressing to have more zip. Out came the jalapeno mustard...I add it to the vinegar, then whisk in the oil, and taste.  I usually add a little sugar to vinaigrette to cut that sharp vinegar taste, which is what I do with this.  I  also added a little salt, some garlic powder and onion powder for more flavor along with a smidgen of black pepper. Whisk, taste again...PERFECT!  Your taste buds will always tell you when it's just right.

Once the potatoes can be handled, I cube them and toss them with half of the dressing. Those warm potatoes soak in all that homemade vinaigrette goodness.  Once the warm potatoes are coated with dressing, I stir in the green beans, onion and parsley, then the rest of the dressing gets poured over all and I stir until everything is well combined and coated evenly.  I leave the bowl sit covered on the counter at room temperature until we're ready to eat.

What a wonderful salad this is. That mustard vinaigrette adds such a nice flavor to the potatoes and fresh green beans. I LOVE the jalapeno mustard in the dressing, but any mustard would work in this.  Spicy brown mustard would be great too-whatever is your favorite mustard, use it! With all the different flavors of mustard on the market, a new-and different-flavor vinaigrette can be made in no time at all and would change the flavor of this salad lickety-split. 

This is also perfect to make if you have leftover cooked potatoes and green beans in the refrigerator that you need to use up.  I've done that a lot.  I heat the potatoes and beans in the microwave to take the chill off of them, then follow the recipe directions-easy!

What I love most about this salad is its versatility-not only is it delicious at room temperature, it's just as good chilled.  We enjoy it both ways.  Here's another plus-it's a perfect dish to take to a barbecue in the warm weather-it can sit out with no problem because it doesn't contain mayonnaise.   

If you're tired of the same old potato salad at your house, I hope you'll give this one a try.  Thank you, Nancy, for sharing this wonderful recipe.


Carol



WARM POTATO, GREEN BEAN AND RED ONION SALAD
(Source: adapted From Nancy's Garden blog-original found HERE and HERE)

1 1/2 lb. red potatoes, either baby potatoes or regular red potatoes
8 oz. fresh green beans
1/4 c. finely chopped red onion
2 Tbsp. chopped fresh parsley

VINAIGRETTE:
1/4 c. red wine vinegar
1 1/2 tsp. jalapeno mustard (or your favorite mustard)
1/2 tsp. salt
1/2-3/4 tsp. granulated sugar, optional
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 c. extra virgin olive oil

Place the whole potatoes in a large pot and cover with cold water. Cover and bring to a boil over medium heat. Reduce heat to simmer and cook, uncovered, until potatoes are fork-tender.  The cooking time will depend on the size of the potatoes. I had small-medium red potatoes so what I did is I started checking them at the 10 minute mark and removed them individually as they tested done.  

Place the cooked potatoes on a plate and let cool just until you can handle them.

Snip the ends off of the fresh green beans and cook, using whatever method you prefer (I always steam them) until just tender.  Let cool slightly then cut into serving size pieces.

For the dressing, whisk together the vinegar, mustard, salt, sugar, garlic powder, onion powder and pepper.  Slowly add the olive oil, whisking constantly, until the dressing is well mixed. Taste and adjust seasonings to suit your taste.

Cut the warm potatoes into cubes and place them in a large bowl. Toss the warm potatoes with half of the dressing.

Add the green beans, onions, parsley and  the remaining dressing to the potatoes.  Toss gently until combined.  

Serve the salad warm or at room temperature. Serves 4-6 

Featured on MizHelenscountrycottage April 11th-2015