String Bean and Potato Salad
- 2 pounds red bliss potatoes
- 2 garlic cloves, peeled and chopped
- 1/4 to 1/3 cup sherry vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Kosher salt
- 1/2 pound haricots verts, stem end removed (hairy end left on)
- 1/2 cup pitted and slivered gaeta or kalamata olives
- 1/2 bunch fresh oregano, leaves finely chopped
- 3 scallions, white and green thinly sliced on the bias
- Pinch crushed red pepper flakes
Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are "fork" tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through.
While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little. Cut them in half.
In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed.
This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game!
Recipe courtesy Anne Burrell