I am not a fan of potato salad in a creamy mayonnaise dressing. There, I said it. But I do enjoy a potato salad in a vinaigrette. In my Passover cookbook, I shared a recipe for Herbed Potato Salad with red wine vinegar and fresh basil and rosemary.
This version is a potato salad studded with green beans, bell peppers and a punchy lemon vinaigrette. I love to serve this as a side salad with grilled meats or fish and it would be great with burgers and hot dogs.
You could also use this salad as a base for a one-bowl meal. Add tome canned or grilled tuna, boiled eggs, cherry tomatoes, olives and any vegetables you like and turn this into a Niçoise-style potato salad,
It will keep well in the fridge for a few days — so make the recipe as it is for a side with dinner one night then add the tuna, egg, olives and extra vegetables to any leftovers for a lunch or a light dinner the next day.
This is a bright, fresh and zesty potato salad that is perfect for a meal on a hot summer day. Right after making, the lemon may seem a little TOO punchy, but after chilling in the fridge for a few hours it will mellow out and be just delicious.
Potato Salad with Green Beans, Peppers and Lemon Vinaigrette
Zesty potato salad with green beans and bell peppers in a lemon vinaigrette. Serves 8 as a side.
Ingredients
• 2 lbs. / 910 g baby potatoes, scrubbed• 2 Tbsp. lemon juice
• zest of 1 lemon, finely grated
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Dijon mustard
• 6 Tbsp. olive oil
• 1 1/4 tsp. salt
• 1/2 tsp. ground black pepper
• 2 garlic cloves, crushed
• 6 oz. / 170 g green beans, trimmed and cut into bite-size pieces
• 1 medium bell pepper, cored, seeded and diced
• 4 green onions, thinly sliced
• 1 tsp. fresh thyme leaves
• 2 Tbsp. chopped flat leaf parsley, chopped
Directions
• Put the potatoes into a large pot, add 1 tsp. of salt and cover completely with cold water. Place over high heat and bring to a boil, then reduce the heat to medium and simmer until fork-tender, about 15 minutes.
• While the potatoes cook, make the dressing. In a large mixing bowl, whisk together the lemon juice, lemon zest, red wine vinegar, Dijon mustard, olive oil, salt, black pepper, and garlic cloves.
• Drain the potatoes well once they are fork tender. Set aside until just cool enough to handle. Add more water to the now empty pot and bring to a boil.
• When the potatoes are cool enough to handle, cut the potatoes into halves or quarters, depending on the size (they should be bite-sized), then add to the mixing bowl with the dressing. Carefully stir through so that all of the potatoes are dressed and aren’t broken up. Place the bowl in the fridge to cool as you get the rest of the vegetables ready.
• When the pot of water is boiling again, add the prepped green beans and blanch for 2-3 minutes, until just tender.
• While the beans are cooking, fill a smaller mixing bowl with ice and water. When the beans are tender, drain well and add the beans to the ice water. This will shock the beans and immediately stop them from cooking more. Once the beans are chilled, drain and place on a towel to dry well.
• Dice the bell pepper, slice the green onions and chop the fresh parsley and thyme.
• When the potatoes have cooled down (they don’t have to be ice cold, but they shouldn’t be too warm or they will wilt the herbs), add the beans, peppers, green onions and fresh herbs.
• Stir everything together and taste, adjusting seasoning if needed.
• I like to make this a few hours before serving, keeping it covered until ready to eat. Right after I make this, the lemon juice can seem a little TOO punchy, but after it rests for a few hours, it mellows out and is perfect.
Pam's Kitchen 