Green Bean & Potato Salad
2 Pounds Green Beans or Asparagus or both
1 Pound Red Potatoes
1 Cup Chopped Flat leaf Parsley
¼ cup Balsamic
¼ cup Olive Oil
1 Clove Minced or pressed garlic
Salt and cracked black pepper to taste.
Steamed fresh sweet summer corn (optional)
Loaf French bread.
My sister lived in France for six years and brought back a variation of this recipe that I have played with to come up with this. The parsley can’t be substituted for anything else and makes this dish perfect for lunch dinner or a side to grilled meats on a hot summer day. I hope you like it.
Prepare a large bowl or sink filled with ice water. Steam green beans and potatoes one at a time until cooked but still crisp when bitten and remove to ice bath to stop the cooking process. Drain well and place in a large bowl. Add parsley, garlic, olive oil, cracked pepper and Balsamic vinegar. Fold ingredients gingerly making sure not to damage potatoes. I like to use my hands as they are the best mixing tools I have. Do not add salt to this dish until it hits your plate. The salt will draw out the moisture in the green beans making them soft.