I first had this recipe of potatoes and green beans at my mother-in-law’s many years ago. And then I was watching Lidia Bastianich. She was making my mother-in-law’s salad. The one she used to make so often and she always made it for the 4th of July family reunions.
I know she did not get the recipe from Lidia since it predates Lidia. Then, I googled it. There are a thousand versions of potatoes and green beans. I do wonder how the recipe started. I mean who said one day if I add potatoes and green beans together it will taste pretty good, or better than that delicious?
My mother-in-law boiled hers, but I make mine in a steamer. I think the steamer makes for prettier food. I like that the potatoes cook through without getting mushy. I take small potatoes and steam them and then cut them in half while they are still warm, they will soak up the vinegar. You don’t have to peel them if they are thin skinned and blemish free.
I steamed the green beans until soft, and then I put them in ice water to stop the cooking and preserve their bright green color. I like to rinse my red onion in cold water so they don’t have that sharp bite, but still maintains their flavor; then into a little vinegar.
Just add some protein and it becomes a full meal. You can take it to a barbeque or a potluck. You don’t have to worry about mayo spoilage. In fact I think the longer it sets out the better it gets.
And, I had mine with sole, which just goes to show you it goes with anything.
I sometimes wonder what my mother-in-law would think of my version. It took me years to win her over. She didn’t like me much at first, but as time went on she was a fierce defender if anyone said anything bad about me.
- 3 small potatoes per person
- A handful per person - green beans
- A handful per person - grape tomatoes
- ½ red onion
- For the Dressing
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and Pepper to taste
- A squeeze of lemon
- Steam potatoes – if thin skinned and blemish free there is no need to peel.
- Steam green beans, then blanche
- Slice red onions – rinse with cold water then drop into vinegar
- Put vinegar into a large bowl. Whisk in Dijon mustard, and ½ teaspoon salt.
- Slice potatoes in half and add to bowl while still warm. The potato will absorb the vinegar and mustard when it is warm.
- Slice red onion into half moons
- When green beans are tender drop them into ice water to retain their color. Blot them on a paper towel and then into the bowl with the potatoes and onions.
- Add olive oil.
- Halve tomatoes and drop into bowl.
- Stir and taste. Adjust seasoning.
I am taking this to
I love this combination and I agree that potato salads made with vinegar and oil are preferable to mayo based salad when you are going to a picnic or barbecue. The addition of green beans and tomatoes makes such a pretty presentation. I will be making this this summer. Thanks Madonna.
I love that it makes a full meal served with a little protein of choice. And, yes vinegar and oil is always better for a potluck or outing. Thanks for stopping by Penny.
Perfect summer patio meal–just add grilled meat. Or maybe even just a platter of cheese and charcuterie. Well done, Ms. Lemon!
Oops: Meant to say “patio” meal–feel free to correct!
Wini, I fixed it. I have done the same thing so many times.
Wini, I ended up just eating the last of it just as a salad – nothing else, and it was satisfying.
Potatoes and green beans so often share the same plate, so why not just combine them in a dish? I just learned a new one a couple of weeks ago that is fun — basically a combo of Southern long-braised green beans with bacon, mixed with mashed potatoes. Anyway, this is much easier and looks even tastier. Good stuff — thanks.
I have not heard of the mashed potato version, but I wouldn’t be opposed to a little crispy bacon crumbled in.
Thanks for stopping by. 🙂
Sounds so good and so simple. Those are often the best recipes!
Good and simple, my favorite. 🙂
Potatoes and Green Beans one of my favorite combinations, this looks delicious! Hope you have a very special Fathers Day Weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I had to smile, the first time I had this was at my mother-in-laws as well. The only difference is that hers was Italian style with garlic and oregano added. Love this side!
Okay, the next time I make this I will be using garlic and oregano. That sounds delicious.
This looks delicious. I can hardly wait until we have new thin-skinned potatoes here. Maybe they’ll be at the farmer’s market in a couple of weeks.
I’ve actually never had this – not even at my mother-in-laws house 🙂 It sounds wonderful, Madonna and I love Karens version with garlic and oregano too!
Susan, I am going to try Karen’s version too. I really like that it is not fussy, yet it looks pretty on the plate.
Thanks for stopping by, I love hearing from good cooks. 🙂
Simple yet satisfying, this sounds perfect for summer-
Sounds like a great side dish for a summer meal, Madonna. I’m going to try it soon, as I have everything that is needed. I’m glad that your MIL was won over by you and fiercely defended you. We all need those kinds of people in our lives.
She was a tough one Kitty, but eventually I won her over. She taught me so much.
If you have a garden there is nothing better than fresh picked beans and potatoes.
Hope all is well at your house.:)
Yum, looks delicious!
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and your weekend.
Come Back Soon!
Miz Helen