Baby potatoes and green beans salad
Small potatoes and tender green beans pair well in this easy salad for a lazy day in the kitchen. I made a big bowl of it and kept it out of the fridge for a help yourself lunch or snack for the day. A drizzle of olive oil, splash of white wine vinegar (optional) and liberal sprinkle of pink Himalayan sea salt is all this salad needs for a dressing. Of course you can embellish with a spoonful of parsley pesto, a few black olives and hard boiled eggs sliced on top but for today it’s a lazy day in the kitchen, remember? so I kept it simple. If you refrigerate the salad bring it to room temperature before serving.
1 lb baby potatoes
A handful of green beans, cut in half
4 radishes, sliced
White wine vinegar
Pink Himalayan sea salt
A twist or two of freshly ground pepper
Steam or boil the potatoes in their skin.
Steam or boil the green beans until crisp tender but cooked through. This is not the right time for snappy crisp beans,
Halve the potatoes and place in a bowl. You can peel the potatoes or not. I peeled about half of them before giving up and left the rest skin on. It’s easier to peel once the potatoes are cut in half.
Place the potatoes and beans in a bowl, while still warm drizzle with enough olive oil to make the vegetables glisten.
Sprinkle the salt over ( do it like a chef with your hand raised high above the bowl so the salt showers evenly over the vegetables).
Transfer to a serving bowl, scatter the sliced radishes on top.
Serve at room temperature.
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