Potato and green bean salad is not your ordinary potato salad. This vegetable dish provides a low-fat alternative to the summer potato salad classic. It’s lemon-herb flavors are refreshing and perfect for a day out at the beach or as a BBQ side dish.
I find the flavor and texture of Yukon gold potatoes best suited for this dish, but you can also do a mix of red potatoes (leave skins on) and yellow for additional color/texture. I first experienced this potato salad in restaurants while living in Italy. It really hits the spot on a hot summer day.
Potato and green bean salad
Potato and green bean salad is a lemony-herb, low-fat version of the summer potato salad classic.
- 2-3 Yukon gold potatoes
- 1-1 1/2 tbsp shallots (finely diced)
- 3/4 cup green beans (blanched and cut into bite-sized pieces)
- 2-2 1/2 tbsp extra virgin olive oil
- juice of lemon (1/2 a small to medium sized lemon)
- 1-1 1/2 tbsp fresh oregano sprigs (torn)
- salt and pepper (to taste)
- Peel and cut the potatoes into bite sized pieces. Fill a large sauce pan ¾ of the way. Add about 1 tsp salt and bring the water to a boil. Add the potatoes and cook until fork tender. Do not over-cook. You’ll want a slightly firmer texture. If they are too soft, you’ll end up with mushy potato salad. Drain the potatoes, place in a large bowl and chill.
- Cut the fresh green beans into bite sized pieces. Blanch the green beans. To blanch, place the green beans in a pot of boiling water. Boil for approximately 2 – 3 minutes only. Then lift the green beans out of the water with a large slotted spoon and plunge into a bowl of ice water. This stops the cooking process, retains the bright green color and allows them to stay crisp. Allow the green beans to chill a few minutes before removing them from the water.
- In the bowl with the potatoes, add the shallots, green beans, olive oil, lemon juice and oregano. Toss. Add salt and pepper to taste. Chill the potato salad for about 20 – 30 minutes before serving.