Italian potato salad, with green beans and red onion recipe
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Italian potato salad, with green beans and red onion recipe
Description
The preparation begins by soaking sliced red onions in ice water to reduce their pungency. Large potatoes are boiled unpeeled in salted water until tender yet firm to avoid falling apart. After peeling and chunking, the potatoes are combined with drained, steamed green beans and the soft onions.
The dressing of extra virgin olive oil, balsamic vinegar, and oregano is mixed in and the salad is allowed to rest in the refrigerator, which helps flavors meld. The contrast between potato softness and green bean crunch, alongside the vinegary brightness and herbiness, creates a refreshing yet hearty salad.
This salad is suitable as a side dish for grilled meats or as a light meal. Proper soaking of the onions and careful cooking of the potatoes maintain desired textures and balanced flavors.
Ingredients
- 1 red onion
- 5 potato large
- 2 cups Green bean 300g
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- salt black pepper & oregano to taste
Instructions
- Slice the onion and put it in a bowl with water and ice. Let it sit for a minimum of half an hour.
- Wash the potatoes well and boil them with all their skins on in cold salted water.
- Let them cook for about 25 to 30 minutes. Check the cooking from time to time with the help of a toothpick.
- As soon as they are cooked, peel them, let them cool, then cut them into chunks. Avoid overcooking them to prevent them from falling apart later.
- Cut off the ends of the green beans, wash them, and steam them for 5 minutes or in salted water for 10 minutes.
- In a small bowl, prepare the dressing with extra virgin olive oil, balsamic vinegar, and oregano.
- Drain and squeeze the onion well.
- Compose the salad in a large bowl by placing the peeled and chopped potatoes, well-drained green beans, and dried onion.
- Add the dressing with the oil and mix well. Allow to rest in the refrigerator.