‘Tis the season for salads!
Fresh, colorful vegetables meet fragrant, flavorful herbs in this tasty potato salad that veers far, far away from the typical potluck dish you might be used to. No mayo-based, sugary dressings here. Just a bit of extra virgin olive oil and some vinegar to give it some tang.
I find that because potatoes are naturally starchy, there really is no need to add a cream- or mayo-based dressing. Once you get mixing the potatoes, their starches “mush” together (very technical terminology here) and sort of coat everything in a creaminess all on their own. Fresh herbs help to brighten up the dish, while the green beans offer just enough crunch and textural varition to make this salad new and different.
As you probably know, salads are one of my favorite things to make. Not convinced? Check these recipes out:
- Red Rice, Cucumber, and Avocado Salad—the latest salad installment here at Daily Bites, and a new favorite of mine!
- Lemon-Scented Chickpeas with Carrots and Prunes—this one kicked off my cookbook series.
- Peas n’ Carrots Slaw Salad—perfect for spring!
- Grilled Fish and Baby Green Salad with Orange-Sesame Dressing—refreshing, high-protein, and slightly sweet.
So yeah. I’m kind of a salad freak. But if you’ve gotta be obsessed with something, I’d say salads are a pretty good choice!
Dilled Potato and Green Bean Salad – serves 4
6 medium red-skinned potatoes, scrubbed and cut into 1-inch chunks
1/2 lb. green beans, trimmed and cut into 2-inch pieces
2 scallions, white and green parts thinly sliced
1/4 cup parsley, finely chopped
2 tbs. fresh dill, chopped (from about 4-5 sprigs)
2 tbs. extra virgin olive oil
2 tbs. red wine vinegar
Sea salt and black pepper, to taste
Cover potatoes by 2-inches with cold water in a large pot. Bring to a boil over high heat. Cook at a rolling boil for 7 minutes. Add green beans; continue to boil for 5 minutes or until potatoes are just tender when pierced with a knife but not falling apart. They will continue to soften a bit as they cool, so do not overcook them. Drain vegetables well.
Toss boiled vegetables with scallions and herbs. Drizzle with oil and vinegar. Season to taste with salt and pepper. If the salad needs more kick, add additional vinegar and salt. If it’s too tangy or salty, add an extra splash of olive oil.
Serve warm, room temperature, or chilled. Every way is delicious!
In other news…
The round-up for the 5 Star Foodie Smoothies and Shakes Challenge was posted yesterday. Check it out for some wonderful smoothie inspiration! I entered my Green “Creamsicle” Smoothie, which I have since been playing around with some more and come up with a few tasty variations:
- Add a teaspoon or two of grated ginger root to the smoothie for a subtle hint of spice.
- Replace the almond milk with coconut milk for an ultra creamy and tropical flair.
- Bump up the greens by 1/2 to 1 cup for extra nutrition.
- Add a few mint leaves along with the greens for a refreshing note in the background. If you’re swimming in mint from a garden or CSA share, this is a good way to use some of it up!
I’m heading to Chicago this weekend for a quick “girls getaway” with my mom. We’re planning to do some shopping, sight-seeing, and—-of course—eating while we’re there! I’m hoping to hit some gluten-free, raw/vegan restaurants and maybe find a cool farmers’ market. I’ll be back next week with a full report on the trip. Stay tuned!
(This post is linked to Slightly Indulgent Tuesday.)