Today's recipe can be found on the site, Memorie di Angelina. The recipes on Memorie di Angelina feel like a culinary hug. They're full of simple, authentic flavors that remind me of the way my Mom and aunts used to cook. There's a focus on fresh ingredients, traditional techniques, and creating dishes that nourish both body and soul, just like the meals I grew up with.
Green Bean and Potato Salad
Ingredients-
500g (1 lb) yellow-fleshed potatoes, preferably small to medium-sized
400g (14 oz) green beans, trimmed
100 ml (1/2 cup) olive oil
2 Tbs white wine vinegar
1 small shallot, finely minced
A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix, minced
Salt and pepper
Method-
For the vinaigrette:
Place the potatoes unpeeled in a large pot, add enough water to cover them well.
Bring the water to a boil.
Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.
Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.
Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender.
This can take anywhere from 5 to 15 minutes depending on the bean.
Remove them to another colander and rinse them with cold water to cool them quickly.
Let them drain.
While the vegetables are cooling/draining, you can turn to your vinaigrette.
Whisk the oil and vinegar together in a small bowl until they have fully emulsified.
Stir in the minced shallot, along with the minced herbs and a good pinch of salt and a grind of pepper.
Taste and adjust for seasoning, then set aside until needed.
As soon as the potatoes are cool enough to handle but still warm, cut them into bite sized pieces and place them in a mixing bowl.
Add the green beans.
Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.
Give the salad a final taste and adjust for seasoning if need be.
Let the salad rest for at least 30 minutes before serving.
