Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
| Servings | Prep Time |
| 4 to 6 people | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 30 minutes rest time |
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
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Ingredients
- 4 large new potatoes
- 1 tablespoon coarse sea salt for the boiling water
- 1 pound fresh green beans, trimmed
- ¼ cup extra-virgin olive oil, plus more for finishing
- 3 tablespoons white wine vinegar
- ¼ teaspoon fine sea salt
- freshly ground black pepper, to taste
- ¾ cup fresh parsley leaves, finely chopped
- 1 cup spring onions or chives, finely chopped
Servings: people
Instructions
- Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
- Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
- When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
- In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
- Cover and let stand on the counter for at least 30 minutes.
- Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes
Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.
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