French Green Bean and Potato Salad
This potato salad is easy and healthy and guaranteed to be a hit at this long weekend’s BBQ. I know this weekend marks the end of summer but this is such an amazing time for farm-fresh produce, especially in Southern Ontario where our farms produce the most amazing veggies all year!
Serves 6
680 g (1½ lb) mini potatoes (rinsed, skin on)
453 g (1lb) green beans, cut in half across the middle
¼ Cup extra virgin olive oil
2 tbsp cider vinegar
1 tbsp grainy Dijon mustard
1 large shallot, diced
5-6 Sprigs fresh thyme, leaves only
Salt, to taste
Pepper, to taste
Place the potatoes in a pot with a tight-fitting lid and cover the potatoes with water.
Bring the pot to a boil and then drop the heat to medium-low, cover the pot with the lid and simmer until the potatoes are cooked (about 20 minutes); add the green beans to the water when there’s 5 minutes left on the timer (add them in sooner if you prefer the beans softer).
Meanwhile, combine the olive oil, vinegar, mustard, shallots and thyme; season with salt and pepper.
Drain the potatoes and beans and add them to the vinaigrette (still hot), mix well and then taste and adjust seasoning.
Notes:
- Serve warm or at room temperature.
- Feel free to use whatever potatoes and vinegar you have on hand.
- Use a ½ tsp dried thyme in place of the fresh if that’s what you have.
