It was about 10 p.m. on a Wednesday and I was messing around with an Ikea desk lamp in an effort to make my homemade-tasty, but not so pretty potato salad look web presentable. It was one of those hot New York nights that make even the slightest movement frustrating, so after a nine-hour day at my job that pays the bills, I did have the heart to force my salad to be something it wasn’t. This salad has personality -- derived from its reliance on the best ingredients. When I brought this recipe home from Italy a few years ago, I quickly realized that it was no supermarket produce salad. Like most Italian cuisine, this dish has very few ingredients making bad quality really difficult to hide. So if your going do it, you better hit the farmers market or raid your neighbor’s overgrown garden. I like this salad because it allows a potato to taste like a potato and a green bean to taste like a green bean. Like I said, it’s all about keeping it real; it’s about personality.
Ingredients:
1 pound red potatoes
¼ pound green beans
¾ pound tomatoes diced into bite-sized pieces
2 hard-boiled eggs, diced
Olive oil
Balsamic vinegar
Boil potatoes whole in very salty water until fork tender which should take about 25-40 minutes depending on size. Drain potatoes and allow to cool until they can be handled easily, then cut into bite-sized pieces. While cooking potatoes, prepare green beans by removing ends, cutting in half and boiling in their own salty water for about three minutes. The beans should be just under cooked to compensate for residual cooking that occurs after they are drained. Place cooked beans in a large bowl adding tomatoes, eggs and potatoes. Dress generously with olive oil and mix gently. Add additional salt if needed. Serve salad with balsamic vinegar allowing diners to season to taste.
serves 4
do you have any potato salad recipes that include crispy bacon?
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