Food | French Potato and Green Bean Salad

| October 20, 2014

gbpotatosalad-aLisa Harp, Valdosta Today Food Contributor:

As we transition into the holiday period, we want to find delicious dishes that aren’t difficult; they just look that way. Quality ingredients make even the most basic ingredients (potatoes and beans) into a solid side dish to accompany your entree.

Many of us may have our own version of this, but if not, I wanted to share this recipe from the blog Croque-Camille. I liked the French flair it offered to what is really not anything fancy.

This salad marries beautifully both starch and vegetable. The yogurty dressing looks rich, but tastes light – an excellent side dish when the weather’s not so cold. Enjoy.

 

For the dressing:

INGREDIENTS

  • 4½ oz. plain yogurt
  • 1 medium shallot, minced
  • 2 Tbsp. tarragon vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground black pepper
  • 1 Tbsp. + 1 tsp. hazelnut oil

METHOD

Combine the yogurt, shallot, vinegar, and mustard in a small bowl. Whisk in the oil and season to taste.

For the salad:

INGREDIENTS

  • 7 oz. haricots verts (or thin green beans), washed and broken in half if long
  • 13 oz. small, waxy potatoes, scrubbed and sliced into rounds ¼” thick
  • ½ cup sliced almonds, toasted (optional)

METHOD

  1. Bring a pot of salted water to a boil over high heat.
  2. Place the green beans in a strainer or pasta insert and cook 2-3 minutes, until bright green and crisp tender.
  3. Remove them from the pot and give them a quick rinse in cold water to stop the cooking. Drain. (You may need to do this in two batches if your strainer is small like mine.)
  4. Add the potatoes to the pot, return to a boil, and reduce heat to medium. Simmer potatoes until tender, about 10 minutes. Drain. (No need to save the water this time.)
  5. Transfer the hot potatoes to a salad bowl and toss with the green beans and the dressing. Allow the flavors to meld for at least 20 minutes.
  6. Just before serving, sprinkle in the almonds and stir to distribute.
  7. Serve at room temperature

CONTRIBUTOR

1497774_10200335595231062_205163012_n (2)Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.

[wpsr_socialbts]

 

Valdosta Junior Service League Awards Learning Enhancement Grants
Thomasville Planning Department Earns Recognition
Filed in: Features, Living
×

Comments are closed.