A versatile potato salad that compliments a BBQ or even along side omelettes for a brunch.  Because the salad is mayonnaise free it can sit out a bit longer in warmer weather.  Great served cold, room temperature or warm.  Feeds 3-4

4 organic golden potatoes-peeled and cubed
1/3 lb green beans-washed & cut
1/2 small red onion-diced
1 1/2-2 tbsp white balsamic vinegar
3-4 tbsp extra virgin olive oil
1 tsp parsley-chopped
2 leaves of sweet or opal basil-chiffonade
1 garlic clove-minced or pressed
pinch or two of pepper
generous dash or two of salt

Put cubed potatoes in a pot and cover with water.  Boil potatoes for 8 minutes then remove from water with a spider (pictured below) or drain in a colander and set aside.   Steam or par-boil the green beans and set aside.

Combine all ingredients while potatoes and beans are still warm in a bowl.  Toss carefully as to not break up the potatoes and adjust seasonings before serving.  If you like a more tangy salad you can dribble a bit more vinegar on.  If you like it hotter add some more pepper…you get the idea. This can be made a day in advance.


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