Ever since I found out that even the youngest in the house likes green beans, I prepare them very often, trying to offer them on the table in different ways, including them among the ingredients of a cold pasta or in the light pearl barley salad or, more often, preparing green beans with tomato.
However, the classic green bean and potato salad remains my favorite choice, especially on summer evenings, perhaps together with fresh cheeses, for a cold dinner, or as a side dish to a grilled chicken slice for a light and nutritionally complete dinner.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lbs green beans
- 3 potatoes (medium)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste white wine vinegar
- to taste salt
Tools
- 2 Pots
- 1 Knife
- 1 Colander
- 1 Bowl
Steps
Making the green bean and potato salad is very simple, although it will take a little time for cleaning and subsequently cooking the green beans and boiling the potatoes. To reduce the time a little, use two pots for the two different cookings.
First, wash the potatoes and start boiling them in cold water, letting them cook for about 20-25 minutes from when the water starts to boil.
However, the cooking time of the potatoes also depends on their size, so cook them until you can pierce them with a fork and reach the center of the potatoes. Once ready, drain them and let them cool slightly.
While the potatoes are cooking, bring the water to a boil in another pot for the green beans, and in the meantime, clean them by trimming and washing them under running water.
Cook them in salted boiling water for 10 minutes or until they are tender (but not mushy), then drain them and let them cool in a colander.
Take the potatoes, which should have cooled by now, peel them, cut them into chunks, and place them in a bowl. Add the green beans, slice a clove of garlic, and season everything with extra virgin olive oil, vinegar (the amount depends on your taste, you might even omit it), and adjust the salt.
Let your green bean and potato salad rest in the refrigerator for a couple of hours (so it cools down and the flavors blend), before transferring it to a serving dish and serving it at the table 😉.
