Posted by on Jul 24, 2010 in Recipes, Side Dishes, Uncategorized

Green Bean and Potato Salad

There is a ton of food spilling out of the garden. Its just that time of year. Its time to eat a lot, and as one fellow blogger puts it, its time to Put up of Shut up.

Since there is food-a-plenty, its time to dish out some new recipes with all the bounty.

First up is Green Bean and Potato Salad. Its a nice fresh mix of green beans, red potatoes, ripe garden tomatoes and (of course) sweet onions.

This is a great side-kick veggie dishes. Its been a loyal crowd pleaser. I mean, if you’ve got to guess what vegetables your picky friends will eat, its likely they will go for beans and potatoes, right?

Additionally, if you’ve got a beef tenderloin playing the lead, this dish will compliment without stealing the spotlight (too much).

The ingredient list is so easy for summer- who doesn’t have tomatoes coming out of their ears by now? The best part is it can be served warm or at room temperature. There is no mayo or eggs in this potato salad, so you can leave it out at a pot-luck without worries.

Green Bean and Potato Salad

1 pound fresh green beans, trimmed and cut into 2 inch pieces
1 pound red potatoes, quartered. (I have also used regular russets and it worked fine)
2 large tomatoes, seeded and chopped
1 yellow onion, chopped
1 Tbs. EVOO
1 Tbs. tomato paste
salt and pepper
optional- whatever herbs you’ve got plenty of. I used basil, parsley and oregano.

Start by boiling a large pot of very salted water. Throw in the potatoes and let them boil away for about 5-7 minutes.

Trim the beans.

Throw in the green beans, and boil for another 5 minutes.

Meanwhile, heat some EVOO in a saute pan on medium heat. Sweat/saute the onions for about 5 mintues, seasoning with salt and pepper.

Next add the chopped tomatoes and saute for another 3 minutes.

Then add the tomato paste, salt and pepper. Heat for another 1 minutes. Remove from heat.

I love the tomato paste in the tube! If you find this, its a jewel. Buy it. It lasts forever in the fridge too :)

When the potatoes and beans and cooked through (I really can’t stand under-cooked green beans) drain off the water and pour the veggies into the serving bowl.

Next pour the tomato-onion mixture on top of the potatoes and mix it all up. If you want to add fresh herbs, now is the time. Don’t forget to check for seasonings and add more salt if needed.

Have a great weekend!

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