Farmers' Market Potato and Green Bean Salad

Farmers’ Market Potato and Green Bean Salad

This recipe was put together using a few things from this week’s trip to our Farmers Market. Simple to do, the most “work” is caramelizing the onions, which takes about 30 minutes of slow cooking but it works well with the salad.  Our youngest daughter even was even heard to say, “Nice touch with the caramelized onions, Dad.”
(She was seen snacking on it the next day). You can adjust the salad dressing before serving. If you like more of a “bite” from vinegar, just add more. The potatoes and green beans will need addition seasoning of salt; it’s what happens with cooled vegetables. Taste as you go.

New Potato and Green Bean Salad:
makes about six servings

½  pound new potatoes
35 to 40 green beans (string beans)
1 ½ cups sliced onion
about ¼ to 1/3 cup fresh basil leaves
salt and olive oil, for cooking

the salad dressing:
1 Tablespoon grainy Dijon mustard
2 Tablespoons red wine vinegar
5 Tablespoons extra virgin olive oil
salt and freshly ground black pepper

1. Begin by caramelizing the onions. Place a medium-sized sauté pan over high heat. When hot, swirl in 2 tablespoons olive oil. Add the onions; stir as they cook. As they begin to soft, season with some salt; lower the heat and continue cooking. Stir from time to time, adjusting the heat to prevent the onions from burning. Cook until the onions are evenly brown and caramelized. This will take 25 to 30 minutes, but if the heat is low, it shouldn’t need constant monitoring. When the onions are caramelized, drain them onto some paper towels and set aside.

2. Wash the potatoes under cold water. Cut the potatoes into equal sized pieces. Place the potatoes into a medium-sized saucepan and cover them with cold water, about 1” above the potatoes. Lightly salt the water and place the potatoes over high heat. When the potatoes come to a boil, slightly reduce the heat and simmer until the potatoes are tender, about 5 to 7 minutes depending on their size. A knife point inserted into the potato should easily pierce the potato. Drain the potatoes, spread them out onto a tray and let them cool.

3. Pick off the stem ends of the beans. To cook the beans, fill a medium-sized pan with about 1 cup cold water. Lightly salt the water. Place the pan over high heat; when the water comes to a boil, add the green beans and cook until crisp/tender, about 5 minutes: taste and test for doneness. Drain the beans into a colander and refresh them under cold water until cool. Refrigerate the beans until needed.

3. Mix the salad dressing in a medium-sized bowl. Add the mustard and the vinegar and whisk together. Whisk in the olive oil; season with salt and pepper. Set bowl aside.

4. When the potatoes are cool, add them to the bowl and mix them in the dressing. Taste the potatoes and season with additional salt, if needed. Assemble the salad just before serving. Add the green beans, caramelized onions, and shred the basil leaves over the salad. Mix well; taste and adjust the seasoning as needed. Gloss the salad with a drizzle of olive oil and serve.