Green Bean Potato Salad with Herbs is a delicious recipe. It is so buttery and full of that earthy potato flavor. For a refreshing and flavorful salad, try making it in late Spring when you will find new potatoes at your Farmer’s Market. This is a versatile salad that you can serve cold or warm. It is a great make-ahead dish as the flavors improve with time.
This wonderful Salad recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More wonderful Salads and Salad Dressing Recipes.
Green Bean Potato Salad with Herbs Recipe:
Green Beans and Potato Salad with Herbs Recipe
8 ounces green beans (select young and unblemished green beans for this salad)
1 1/2 pounds Yukon Gold potatoes, cut each potato in eight chunks
2 tablespoons minced shallots
2 tablespoons champagne vinegar
1/4 cup of a good, fruity olive oil
1 1/2 tablespoons summer savory leaves, chopped*
1/2 teaspoon French thyme
1 teaspoon Italian oregano
Coarse salt or sea salt and freshly-ground black pepper to taste
* Summer savory has a more delicate flavor than other species of savory. It tastes like a mix of thyme and mint. It also is a highly aromatic herb that takes well to vinegar and oil. Summer Savory is often used in the same way as Sage in many recipes.
In a medium saucepan, bring water to a boil, add green beans and cook approximately 4 to 5 minutes or until beans are a bright green and tender crisp. Using tongs, remove beans and plunge into an ice water bath to set color and stop the cooking. Drain again and then set aside in a large bowl.
In the same saucepan, bring water to a boil and add the potatoes; cook approximately 10 to 12 minutes or until tender when pierced. Drain and transfer to a mixing bowl.
In a small bowl, mix together the shallots and champagne vinegar; set aside.
In a small saucepan, heat olive oil. Add savory leaves and cook until leaves just begin to darken and are fragrant. Remove from heat. Let cool a little and then add to the prepared vinegar mixture; whisk until well combined.
Add the cooked green beans, thyme, oregano, salt, pepper, and the vinegar/oil mixture to the potatoes in the mixing bowl, gently mixing together. Let sit about 15 minutes and mix well again.
When ready to serve, transfer the bean salad to a pretty serving dish.
May be served warm or at room temperature. If made several hours ahead, refrigerate, and bring to room temperature before serving. Stir well before serving.