Fagiolini e patate
Green Bean and Potato Saldo
Ingredients
- 500g 1 lb yellow fleshed potatoes preferably small to medium sized
- 400g 14 oz green beans trimmed
For the dressing:
- 100ml 1/2 cup olive oil
- 2 Tbs 2 Tbs white wine vinegar
- 1-2 cloves of garlic, 1 small shallot or 2-3 scallions, finely minced
- A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix finely minced
- Salt and pepper
Instructions
- Place the potatoes unpeeled in a large pot, add enough water to cover them well. Bring the water to a boil. Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.
- Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.
- Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender. This can take anywhere from 5 to 15 minutes depending on the bean. Remove them to another colander and rinse them with cold water to cool them quickly. Let them drain.
- While the vegetables are cooling/draining, you can turn to your vinaigrette. Whisk the oil and vinegar together in a small bowl until they have fully emulsified. Stir in the minced garlic, shallot or scallion, along with the minced herbs and a good pinch of salt and a grind of pepper. Taste and adjust for seasoning, then set aside until needed.
- As soon as the potatoes are cool enough to handle but still warm, peel them with a paring knife, then cut them into bite sized pieces and place them in a mixing bowl. Add the green beans. Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.
- Give the salad a final taste and adjust for seasoning if need be.
- Let the salad rest for at least 30 minutes before serving.