Thursday, June 21, 2012
Balsamic Green Bean and Potato Salad
With the fourth of July speedily approaching, millions of Americans will be dishing up the old traditions of BBQ, hot dogs, hamburgers and potato salad. My family hasn't celebrated the fourth of july very regularly, as my husband is a firefighter and usually ends up working that particular holiday. With no real celebrations or festivals nearby, we kind of just opt out. Still, traditional american fare can be nostalgic for some of us around this time of year.
I love potato salad, I really do. But it's sooooo bad for you. So hold the mayo, please, because we have other options afterall. It was a tough call to opt for balsamic vinegar. I wasn't sure if it would be overpowering and kept alternating between apple cider or balsamic. But in the end, this won out, mixed with a little dill and stone ground mustard. The egg gives it a creamy consistency, guaranteeing you won't miss the mayo.
2 pounds of new potatoes (I used a medley of red, white and purple)
1 pound of green beans, trimmed and cut in half
2 green onions, chopped thinly
2 cold hard boiled eggs, chopped
1 tbsp dried dill
4 tbsp each balsamic vinegar and olive oil
2 tbsp stone ground mustard
a large bowl of ice water
Quarter the potatoes and boil in a large pot of water until just-soft, about 20 minutes. Reserve the pot of water (to blanch the green beans) and plunge the potatoes into the ice bath.
Meanwhile, blanch the green beans for 1 minute in the boiling water. Scoop out and drain the potatoes from the ice bath (reserving ice bath for green beans).
Drain the green beans and plunge them into the ice bath. Let sit a few minutes then drain.
Combine the vinegar, oil, dill and mustard in a small bowl and whisk to combine. Salt and pepper to taste.
Mix the potatoes, green beans, green onion, vinegar sauce and chopped egg. Using a rubber spatula, gently toss to coat. You can serve immediately or cover and chill until ready to serve.