By Brooke Marshall
Once things warm up outside, I’m always looking for light meals using market produce. With green beans and red potatoes now at market, I thought the combination of the two would make a great dinner-time salad. I served this with hard-boiled eggs to round it out with protein. It tastes as good cold as it does at room temperature, so it’s a great dish to make a day ahead for a BBQ or to have for leftovers. You could also make this with double the potatoes or double the green beans if you want a straight-up potato or green bean salad.
DIJON POTATO AND GREEN BEAN SALAD
- 6 eggs
- 6 Tbs olive oil + a couple teaspoons
- 2 Tbs white wine vinegar
- 2 Tbs Dijon mustard
- 1 quart new red potatoes
- 3 shallots, finely chopped
- 1 quart green beans, trimmed and cut in half
- 1/3 cup chopped parsley + extra for garnish
- salt and pepper
- Hard boil the eggs. Put the eggs at the bottom of a saucepan and cover with water. Bring the water to a boil. Remove the pan from heat and cover for 12 minutes. After removing the eggs from heat, prepare an ice water bath. Immediately transfer the eggs to the ice water bath when they’re done. This will prevent the yokes from having green edges.
- While the eggs are coming to a boil, make the dressing. Combine six tablespoons of olive oil, white wine vinegar, and Dijon mustard in a mixing bowl. Add salt and pepper for seasoning. Whisk until emulsified. Set aside.
- Cook the potatoes and sauté the chopped shallots. Bring a saucepan filled with salted water to a boil and add the potatoes. Cook the potatoes until they can be pierced with a fork, but not too tender that they’re mushy. While the potatoes cook, heat a couple of teaspoons of olive oil over medium-high heat. Add the shallots and sauté them until they just start to brown. Then set the shallots aside. When the potatoes are almost done, prepare an ice water bath. Transfer the potatoes to the ice water bath when they’re done. Once the potatoes have cooled down a bit, peel the skins. They should peel off with your fingers. Chop the potatoes into half-inch pieces and put them in a mixing bowl. Add a third to half of the dressing to the potatoes and toss to coat. Then add the shallots to the bowl with the potatoes.
- Blanch the green beans. Bring a saucepan filled with salted water to a boil. Add the green beans and cook until crisp-tender (4-5 minutes). While the green beans are cooking, prepare an ice water bath. Once the green beans are done cooking, drain off the water using a strainer and transfer them to the ice water bath too cool. Then add the green beans to the bowl with the potatoes and shallots. Add the parsley and as much dressing as you’d like to coat the vegetables. I didn’t use all of the dressing. Add salt and pepper to taste.
- Serve with a hard-boiled egg and garnish with extra parsley.
Brooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.