Potato Salad with Green and Yellow Beans
Potato salad is a signature item for me and when I have company I almost always have a big dish of potato salad ready to serve when family or friends arrive. It’s an easy dish to make and flexible in terms of the ingredients you put in it. This time I had green and yellow beans so I used them but have used other ingredients in other salads. I also like adding crisp romaine to the salad to make it a little different, but with the greens the salad doesn’t last as long.
Summer waxy potatoes are best for this salad. I cook them in the skin, peel them and drizzle with dressing while they are still warm. The salad will keep in the fridge until the next day so leftovers are okay but I wouldn’t make the salad in advance, it’s best the day it is made.
The measurements are approximate, this is not the kind of dish you need to worry about a recipe. Just add what you want and keep it balanced.
8 potatoes, white or red skinned
1/2 red onion, halved and sliced thinly
A large handful of yellow beans
A handful of green bean
About a cup freshly shelled summer green peas
2 radishes, any kind, sliced thinly on a mandoline
1/2 cup olives, pitted and halved, green and black
1/4 cup chopped chives
A handful of chopped fresh flat leaf parsley
Salt and pepper
Optional: inner romaine leaves, chopped
1 tablespoon grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon salt
Freshly ground pepper
6 tablespoons olive oil
Combine all vinaigrette ingredients in a small jar and shake to emulsify.
Steam the potatoes over boiling water until cooked through. Test by inserting a knife into the center, they are ready when there is no resistance.
Remove and let them cool a little, then peel, slice the potatoes in half vertically and cut each half into slices horizontally (about 1/4″).
Place the potatoes in a bowl and drizzle with some of the vinaigrette.
Add the olives and onion and toss gently to distribute the dressing.
Wash the green and yellow beans and cut in half if large or leave whole if small.
Steam the beans together in the same pot you steamed the potatoes. Do not overcook, they can still have a bite to them.
Add the beans to the potatoes and toss gently. Note: if you do not serve the salad right away I tend to leave the beans sitting on top of the potatoes and mix them in closer to serving time. They keep fresh if they are not tossed in with the dressing.
Add the peas and radishes.
When ready to serve, drizzle more dressing over (the potatoes absorb the dressing as they sit). Gently mix everything together, add chopped romaine if using and serve lightly chilled or at room temperature.