Warm Green Bean and Potato Salad
I have two binders where I keep my recipes. One binder is for recipes I've already made, the other is for recipes yet to be made. I've started to make more of an effort to clear out my "yet to be made" binder by either taking out some recipes that I've passed over for several years already, or by finally making the recipe.
I decided to try Warm Green Bean and Potato Salad from Everyday Food, because I when I flew back to the Netherlands in January I had a very interesting Warm Green Bean and Potato Salad by Charlie Trotter on United (link to pic here). Interesting, but not necessarily something I'd eat again and again. I wanted to see if this version would suit me better.
Turns out, the Everyday Food version wins. It's savory and smoky, but with the lemon juice (and hot chilis I added myself), it becomes rather addictive. I actually made this twice in one week since I finished the first batch so quickly.
Warm Green Bean and Potato Salad
from Everyday Food
serves 4
Ingredients
1 lb red new potatoes
Coarse salt and ground pepper
1 tbsp olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-in pieces (I used a package of diced bacon from the supermarket - they're quite common in the Netherlands. Bacon slices are uncommon)
1/2 lb green beans, trimmed and cut into 1.5-inch lengths
1-2 tbsp fresh lemon juice
I also added 2 seeded, diced red Thai chilis
1. In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. [The red potatoes I bought were pretty big, so I first cut them with a knife on a cutting board, then mashed them in the skillet.] Transfer to a serving dish and keep warm.
2. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice and taste. Season with salt and pepper and toss gently to combine.
