Jul 15, 2009

veggie potato salad and burgers

sorry, lovely readers, to keep you in suspense as i tardily post the recipe that goes along with these photos. summertime is full of distractions, and this week is no exception. lovely breezes, sunshine, gardens, the beach and most of all my children. yesterday after beginning this post, i was way laid a dozen times, busily taking those same children places and picking up and dropping off their friends and having friends over for dinner, as well as taking them to see the latest release in the harry potter series. but that is what summer is all about around here, wonderful distractions. the ease of following a lighthearted impulse and not sticking to a rigid schedule. in any case, without further ado, here we are:

potato salad with green beans, cherry tomatoes, red onion and parsley
2lbs yukon gold and new potatoes, mixed, sliced as above in half moons 
(cook faster this way, less heated moments in the kitchen)
2/3 pint organic cherry tomatoes, halved
1/3 lb haricots verts or other long beans such as green or waxed, even broad beans would work here, i do like haricot verts best
1/2 red onion sliced reasonably thin, then soaked in ice water for 15 to 30 minutes (removes the bite, sweetens, while maintaining, even enhancing the pleasing crunch)
1/4 cup flat parsley leaves, lightly chopped
6 TBSP olive oil
4 TBSP champagne vinegar
1 small shallot, minced
2 TBSP freshly squeezed lemon juice
fleur de sel
a bit more chopped parsley
adjust dressing seasonings, it should taste delicious before you add it.

okay then. first slice up the onions and leave them to soak in the ice water. next, boil the potatoes. set a large pan of cold water on the stove, salt liberally. add the potatoes. bring to boil. while the potatoes are cooking slice up the cherry tomatoes. wash, and trim up the beans, slice in two. the potatoes will be tender in 5 to 10 minutes, so you've got to work fast. when potatoes are just tender, drain thoroughly. reuse the potato water to cook the beans. they'll be tender in 3 to 5 minutes. place potatoes in a large ceramic bowl. add tomatoes, onions, green beans on top. don't stir just yet. mix dressing, pour over the top of the salad, let soak in for a moment and then mix all the ingredients. it is important that the potatoes still be quite warm while the mixing and dressing take place. it brings out the flavor of the tomatoes and sweetens up the shallots and onions to give you a nice sweet/salt/tart  balance. serve at room temperature. really good cold the next day.

i always think some capers or olives might be nice in here. but i never get to it, finding it irresistible as is. maybe one day i'll try it. will let you know. xo, g.