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Fagiolini e patate

Green Bean and Potato Saldo

Total Time
30 mins
Course: Side Dish
Cuisine: Italian

Ingredients

  • 500g 1 lb yellow fleshed potatoes preferably small to medium sized 
  • 400g 14 oz green beans trimmed 
For the dressing:
  • 100ml 1/2 cup olive oil
  • 2 Tbs 2 Tbs white wine vinegar
  • 1-2 cloves of garlic, 1 small shallot or 2-3 scallions, finely minced
  • A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix finely minced
  • salt and pepper

Instructions

    Cup of Yum
  1. 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. 
  2. Remove the cooked potatoes from the water with a skimmer and place in a colander to cool. 
  3. 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. 
  4. 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 garlic, shallot or scallion, 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. 
  5. As soon as the potatoes are cool enough to handle but still warm, peel them with a paring knife, then 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. 
  6. Give the salad a final taste and adjust for seasoning if need be. 
  7. Let the salad rest for at least 30 minutes before serving.