Every summer my garden delivers an abundance of produce and I find myself harvesting more than I can eat at once. Right now the zucchini, eggplants and green beans are especially generous, and I seem to be picking a basket of fresh vegetables every day. While I always enjoy simply lightly blanching tender green beans as a side for grilled or roasted meats and seafood, eating them the same way day after day makes me look for fresh ideas.

One morning, while washing another colander full of beans, I decided to make a composed green bean potato salad for lunch. I combined blanched green beans with creamy Yukon Gold potatoes, halved cherry tomatoes, crisp homemade croutons, browned diced pancetta and thin slices of red onion. A zesty Dijon vinaigrette finished the dish and pulled everything together. The result was bright, satisfying and perfect for warm-weather meals.

This salad works well as a light main course or as a generous side. To make it heartier, add flaked canned tuna or salmon, or sliced hard-boiled eggs; if you add seafood, omit the pancetta. For a vegetarian version, replace pancetta with toasted nuts or smoked tofu for texture and flavor. The components can be prepared ahead and combined just before serving so the croutons remain crisp and the dressing stays fresh.

Homemade Croutons: For the croutons, cut stale country-style bread into 1 to 1 1/2 inch cubes. Toss the cubes with a couple teaspoons of olive oil, a pinch of sea salt, a grind of black pepper and a sprinkle of dried oregano. Cook them in a skillet over medium heat, stirring frequently, until they are crispy and lightly browned. Alternatively, spread the cubes on a baking sheet and toast them in a 375°F (190°C) oven for about 10–15 minutes, turning once, until golden. Fresh homemade croutons add crunch and a toasty flavor that complements the tender beans and potatoes.

For best results with the beans and potatoes: trim the bean ends and blanch the beans in lightly salted boiling water until just tender-crisp, then plunge them into an ice water bath to stop the cooking and preserve their bright green color. Use the same pot of water to cook peeled, cut Yukon Gold potatoes until they are fork-tender. Cooling the potatoes before combining them with the other ingredients helps the salad maintain a pleasant texture.

Buon Appetito!
Deborah Mele

Green Bean Potato Salad

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

A bright, garden-fresh salad that pairs blanched green beans with creamy Yukon Gold potatoes, cherry tomatoes, homemade croutons and crisp pancetta, finished with a tangy Dijon vinaigrette.

Ingredients

• 1 1/2 pounds fresh green beans
• 2 large Yukon Gold potatoes
• 2 small red onions, peeled and thinly sliced
• 2 pints cherry tomatoes, halved
• 2 cups homemade croutons (see below)
• 1 1/2 cups diced pancetta, browned until crispy

Dressing:

• 4 tablespoons red wine vinegar
• About 12 tablespoons olive oil (or roughly 3 parts oil to 1 part vinegar)
• 1 tablespoon Dijon mustard
• Freshly cracked black pepper
• Sea salt, to taste

Instructions

1. Trim the beans and cook them in lightly salted boiling water until tender-crisp, about 10 minutes depending on thickness.
2. Use a slotted spoon to transfer the beans to an ice water bath to stop the cooking and keep them bright green and crisp.
3. Wash, peel and cut the potatoes into even pieces. Cook them in the same pot of boiling water until fork-tender, about 20 minutes. Drain and allow to cool slightly.
4. Drain the potatoes and let them cool enough to handle, then cut them into bite-sized pieces if needed.
5. Arrange the beans, potatoes, halved tomatoes, croutons, sliced red onions and crispy pancetta on four individual plates, or combine in a large bowl for family-style serving.
6. For the dressing, place the red wine vinegar in a small cup, add the Dijon mustard and a generous amount of cracked black pepper. Whisk in three times as much olive oil as vinegar (or adjust to taste) and season with sea salt.
7. Taste and adjust the seasoning. Drizzle the vinaigrette over the plated salads or toss gently in the bowl so the dressing coats everything evenly.
8. Serve immediately so the croutons stay crunchy. This salad can be served warm, at room temperature or chilled, depending on preference.

Nutrition Information:

Yield: 4
Serving Size: 2 cups

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