Potato, Green Bean, and Tomato Salad--Serves 4.
From COOK'S COUNTRY magazine--April/May 2019
(There is a nice picture at the link below. Wigs)
Make sure to scrub the potatoes well. Using a high-quality extra-virgin olive oil makes a big difference here. You can substitute cherry tomatoes for the grape tomatoes, if desired. For the best results, use a rubber spatula to combine the ingredient in steps 3 and 4.
1-1/2 pounds Yukon Gold potatoes, unpeeled and cut into 3/4-inch chunks
3/4 teaspoon table salt, plus salt for cooking vegetables
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3/4 teaspoon freshly ground black pepper
6 ounces grape tomatoes, halved
1/4 cup capers (I drained.)
1 shallot, sliced thin
2 anchovy fillets, rinsed and minced (optional)--I used 1 teaspoon anchovy paste instead of the fillets.
1/2 cup fresh parsley leaves (I used fresh Italian parsley leaves and chopped them a bit.)
1/4 cup chopped fresh dill
1) Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.
2) Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out 1/4 cup dressing and set aside. Add tomatoes, capers, shallot, and anchovies, if using, to bowl with remaining dressing and toss to coat; set aside.
3) Drain potatoes and green beans thoroughly in colander, then spread out on a rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using a large rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.
4) Add parsley, dill, and potato mixture to bowl with tomato mixture and toss all to combine. Season with salt and pepper. Taste and adjust seasonings if necessary. Serve.
Notes from Wigs: I cooked my potatoes and green beans separately. (I quadrupled the recipe so used 6 pounds of Yukon Golds and 4 pounds of fresh green beans and 24 ounces of grape tomatoes.)
I put the capers, shallots and anchovy paste into my food processor along with the wine vinegar. (I subbed champagne wine vinegar because that is what I had on hand.) I pulsed a couple times w/ steel blade and then left processor on while I very slowly added the extra-virgin olive oil.
For the dressing I made a double recipe using 1/2 cup capers, drained; 2 very large shallots; the equivalent anchovy paste for 4 anchovy filets; 1/2 cup white wine vinegar (or champagne wine vinegar in my case) and 1 cup EVOO. I did not need to put the full double amount on my vegetables--I don't like salads to swim in dressing. I put the leftover dressing out alongside the big serving container platter with the salad so the guests could add more dressing to their individual salad portions if they wished.
This was delicious, IMHO--a great potato salad without mayo!
PS: I served this as one of 4 sides to factory workers and wasn't sure how they'd take to the capers and anchovies so that's why I pulverized both in with my dressing ingredients. That way they couldn't see either one, but they still got the good flavor!
https://www.cookscountry.com/recipes/11445-potato-green-bean-and-tomato-salad?incode=MKSKZ00L0&ref=new_search_experience_1
From COOK'S COUNTRY magazine--April/May 2019
(There is a nice picture at the link below. Wigs)
Make sure to scrub the potatoes well. Using a high-quality extra-virgin olive oil makes a big difference here. You can substitute cherry tomatoes for the grape tomatoes, if desired. For the best results, use a rubber spatula to combine the ingredient in steps 3 and 4.
1-1/2 pounds Yukon Gold potatoes, unpeeled and cut into 3/4-inch chunks
3/4 teaspoon table salt, plus salt for cooking vegetables
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3/4 teaspoon freshly ground black pepper
6 ounces grape tomatoes, halved
1/4 cup capers (I drained.)
1 shallot, sliced thin
2 anchovy fillets, rinsed and minced (optional)--I used 1 teaspoon anchovy paste instead of the fillets.
1/2 cup fresh parsley leaves (I used fresh Italian parsley leaves and chopped them a bit.)
1/4 cup chopped fresh dill
1) Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.
2) Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out 1/4 cup dressing and set aside. Add tomatoes, capers, shallot, and anchovies, if using, to bowl with remaining dressing and toss to coat; set aside.
3) Drain potatoes and green beans thoroughly in colander, then spread out on a rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using a large rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.
4) Add parsley, dill, and potato mixture to bowl with tomato mixture and toss all to combine. Season with salt and pepper. Taste and adjust seasonings if necessary. Serve.
Notes from Wigs: I cooked my potatoes and green beans separately. (I quadrupled the recipe so used 6 pounds of Yukon Golds and 4 pounds of fresh green beans and 24 ounces of grape tomatoes.)
I put the capers, shallots and anchovy paste into my food processor along with the wine vinegar. (I subbed champagne wine vinegar because that is what I had on hand.) I pulsed a couple times w/ steel blade and then left processor on while I very slowly added the extra-virgin olive oil.
For the dressing I made a double recipe using 1/2 cup capers, drained; 2 very large shallots; the equivalent anchovy paste for 4 anchovy filets; 1/2 cup white wine vinegar (or champagne wine vinegar in my case) and 1 cup EVOO. I did not need to put the full double amount on my vegetables--I don't like salads to swim in dressing. I put the leftover dressing out alongside the big serving container platter with the salad so the guests could add more dressing to their individual salad portions if they wished.
This was delicious, IMHO--a great potato salad without mayo!
PS: I served this as one of 4 sides to factory workers and wasn't sure how they'd take to the capers and anchovies so that's why I pulverized both in with my dressing ingredients. That way they couldn't see either one, but they still got the good flavor!
https://www.cookscountry.com/recipes/11445-potato-green-bean-and-tomato-salad?incode=MKSKZ00L0&ref=new_search_experience_1