ELC Day #2- Green Bean Potato Salad

It’s day two of the caffeine-free month and I’m seriously ready to throw in the towel.  In college I substituted my regular morning latte fix with green tea, mostly for digestive sanity.  Coffee still gives me heartburn.  Now I start every morning with a massive mug of organic (and definitely non-local) green tea.   If someone can get a tea plant to grow on my Minnesota patio, I’d be smitten. And slightly more awake.  Knowing my morning track-record, the kitchen partner and I have decided to replace my morning cup with a little earlier bedtime.  The extra sleep can’t hurt right?

The extra zzZZZ’s will at least help me keep up with the green beans in the garden.  We planted Early Contender Bush variety the past two seasons.  The two small 4 foot rows we have, produce grocery bags full of beans. Some we eat fresh and some land in the freezer for winter.  Last night I made this warm green bean potato salad, perfect as a side dish with beef or the main show in a light dinner. The beans are blanched for 3 minutes to keep their crisp green color and flavor.  Yum.  You can find the original recipe by Kevin Cullin, in The St. Paul Farmers Market Produce Cookbook

Green Bean Potato Salad 

Ingredients

1 tsp. sunflower oil Smude’s Sunflower Oil, Pierz, MN
2 small purple onions, sliced in 1/4″ rings St. Paul Farmers’ Market
1/2 C. green pepper, finely chopped Homegrown
2 cloves garlic, finely chopped St. Paul Farmers’ Market
4 C. green beans, trimmed and blanched for 3 minutes Homegrown
3 C. young potatoes, thinly sliced and blanched for 5 minutes Homegrown

Dressing
2 Tbsp. fresh basil, chopped Homegrown
2 Tbsp. fresh parsley, chopped Homegrown
1/4 C. white wine (I used a Frontenac Gris from Falconer Vineyards, Red Wing, MN).
1/2 tsp. maple syrup Sippl’s Sugarbush, Birnamwood, WI

1. Prepare dressing and place in refrigerator until ready for use.

2. Heat oil over medium-low heat in a large skillet. Add onion, pepper, and garlic and sauté until tender. Stir in blanched green beans and potatoes. Heat vegetables until warmed. Add dressing and stir to evenly coat. Heat for 2-3 more minutes. Serve warm.

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