Green bean and potato salad
A cross between a green bean salad and a potato salad, this is my go-to dish for the summer, perfumed with fresh basil and dressed peppery olive oil. Cook this in large quantities because it has everything you want in a summer side dish.
Servings 4 people
Ingredients
- 500 grams (1.1 lb) green beans
- 500 grams (1.1 lb) potatoes
- 2 tablespoons Taggiasche olives, or kalamata olives
- 6 tablespoons extra-virgin olive oil
- A handful fresh basil leaves
- Fine sea salt
- Freshly ground black pepper
Instructions
- Top and tail the beans, rinse them and cook them for about 15 minutes in a pot of boiling salted water. Drain them when they are cooked through and cool them under cold water: this will stop the cooking and will keep a bright green colour.
- In the meantime, rinse the potatoes to remove any remaining soil. Put them in a saucepan and cover them with water. Cook the potatoes over medium heat until done so that you can easily pierce them with the tip of a knife.
- When the potatoes are cooked through, drain them, pass them quickly under cold water and peel them immediately. Cut them into large pieces.
- Collect the potatoes in a bowl along with the beans and dress them immediately, until they are hot, with the capers, basil, and extra virgin olive oil. Taste and season with salt and pepper.
- Stir well, and don't worry if the potatoes get a little bruised. This will only help the seasoning.
- Set the potatoes and beans aside on the counter for at least half an hour, allowing enough time to all the dressing ingredients to bind, then serve it warm or cold, as a side dish.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!