One of the greatest things about green beans is that you can buy them fresh in the market year-round. However, right now is prime green bean season. I’ve been getting tons through my CSA with Simmons Organic Farm, which I don’t mind at all because I love them.
A few weeks ago I visited my extended family during a summer road trip. My aunt made a delicious potato and green bean salad that I’ve been thinking about ever since. When I picked up my green beans this week, her recipe came to mind. This is my version of it and, just like my aunt’s, it’s easy and a crowd-pleaser.
With this recipe, you can roast the green beans alongside the potatoes, but I like my green beans crisp so I steamed them separately. I experimented with a few different vinaigrettes, but when it came down to it I decided that keeping it simple was the best.
This salad can be served warm or at room temperature, and is delicious tossed with arugula if you have leftovers.
Serves 4-6 (as a side dish)
6 small red potatoes, quartered
4 tablespoons of olive oil
1 shallot, half of it sliced thin and the other half minced
1 teaspoon of salt, plus some to taste
Half teaspoon of freshly cracked pepper, plus some to taste
8 ounces of green beans, trimmed
Half a lemon, juiced
1 tablespoon of dill, chopped
Heat your oven to 400 degrees. On a baking sheet, combine the potatoes and sliced shallots with 2 tablespoons of olive, 2 teaspoons of salt and a half teaspoon of pepper. Spread evenly on the baking sheet and roast until tender, about 35 minutes, and then transfer to a mixing bowl.
Meanwhile, in a large saucepan fitted with a steamer basket, bring about an inch of water to a boil. Add the green beans, cover and cook until tender-crisp, 3-5 minutes. Remove them from the heat and add them to the bowl with the potatoes.
For the vinaigrette, whisk the remaining 2 tablespoons of olive oil, lemon juice, minced shallots and dill. Add salt and pepper to taste. Toss the vinaigrette with the potatoes and green mixture and coat evenly.
