Green Bean and Potato Salad

There is something about the soil in France that brings out the best in green beans. Whatever the variety, haricots verts have a depth of flavor, a sweet and sophisticated nuttiness, that complements their inherent “green” flavor. New potatoes are ready at the same time green beans come to market, and the combination is a natural—particularly in this salad, which is showered with shallots. This is delicious served while it’s still warm or at room temperature.–Susan Herrmann Loomis

LC Essential Green Bean Gardening Knowledge Note

According to author Loomis, “It may seem superfluous to call for ‘snipping’ or ‘stringing’ green beans, for it appears that contemporary varieties rarely have strings. But strings are often a function of maturity. The first couple of crops from a vine of ‘stringless’ beans is usually just that—without strings. But subsequent crops often have strings. So don’t be cavalier about stringing your beans. Always check them first.” There you have it, gardeners and home cooks.

Green Bean and Potato Salad Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Makes 6 to 8 servings

Ingredients

  • 3 tablespoons best-quality red wine vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup extra-virgin olive oil
  • 3 shallots, peeled and cut into paper-thin horizontal slices
  • 1 1/2 pounds green beans, ends snipped
  • 2 pounds small new potatoes, scrubbed

Directions

  • 1. In a large bowl, whisk the vinegar with salt and pepper to taste. Slowly add the oil, whisking until the dressing is emulsified. Add the shallots, whisk briskly, and set aside.
  • 2. Bring a large pot of salted water to a boil (I use 1 tablespoon sea salt per 2 quarts water) over high heat. Fill a large bowl halfway with ice water.
  • 3. Add the beans to the boiling water, return to a boil, and cook until the beans are tender but not mushy, 4 to 5 minutes. Using a slotted spoon, transfer the beans to the ice water and leave them there until they are chilled through. Drain the beans and spread them out on a tea towel to dry.
  • 4. Bring the water back to a boil. Add the potatoes and cook until they are just tender, 12 to 15 minutes. Check the potatoes; depending on the variety and their freshness, they may take substantially longer to cook. Drain the potatoes and set them aside to cool slightly.
  • 5. Whisk the dressing again to be sure all the ingredients are well blended.
  • 6. As soon as you can handle the potatoes (they should still be quite hot), cut them into bite-size pieces, dropping them right into the dressing. Toss the potatoes and set them aside at room temperature. About 20 minutes before serving the salad, toss in the beans. (Green beans have a tendency to turn yellow when left in contact with an acid. For that reason, don’t add the beans until about 20 minutes before serving this salad. This allows them enough time to absorb the flavor of the dressing yet still retain their color by the time they’re served.)
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Brenda Carleton

May 08, 1999

The shallot vinaigrette in this recipe is a very typical one, but it worked very well with the potatoes and green beans. I like the fact that the potatoes are tossed while hot with the vinaigrette so they suck up all the yummy goodness. Potatoes and green beans are so delightful together. The one suggestion I have is to perhaps add a few chopped fresh herbs to brighten the flavor even more (such as lemon thyme, mint or rosemary) and add more earthiness. This is a very nice way to use fresh new potatoes and tender green beans from the garden or market.

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Joan Osborne

May 08, 1999

I made this potato salad recipe with fresh-from-the-garden green beans and new red potatoes. We loved the slightly tangy oil and vinegar dressing with the little bite of shallots. I'll be making this one again. Summer in a bowl!

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