RCI-VG.004.1054.001
Potato and Green Bean Salad
Potato and Green Bean Salad from the Recidemia collection
Prep10 min
Cook90 min
Total100 min
Servings4
Difficultyintermediate
Ingredients
- boiling potatoes2 lbsscrubbed but not peeled, halved if large
- – 2 cloves garlic1 unitvery finely minced
- 1 unit
- – 4 tablespoons strained fresh lemon juice3 unit
- – 6 tablespoons extra virgin olive oil4 unit
- 1 unit
- carrot1 unitdiced (optional)
- green beans½ lbends trimmed,cut into thirds
- – ½ cup chopped green onions⅓ unit
- 3 tablespoons
- 2 tablespoons
- hard-boiled eggs2 unitquartered (optional)
Method
1
Bring a large pot of salted water to a boil. Add the scrubbed potatoes and boil until just tender, about 15-20 minutes depending on size.
18 minutes
2
While the potatoes cook, trim the green beans and cut them into thirds. Bring a separate pot of salted water to a boil and cook the green beans until tender-crisp, about 5-7 minutes, then drain and set aside.
6 minutes
3
Drain the cooked potatoes and cut them into bite-sized chunks while still warm. Transfer to a large serving bowl.
4
Let the salad rest for a few minutes to allow the potatoes to absorb the flavors, then taste and adjust seasoning as needed.
5
Just before serving, stir in the chopped green onions, mint, and parsley if using. Top with quartered hard-boiled eggs if desired and serve at room temperature or slightly warm.