Potato and Green Bean Salad

Total Time
30mins
Prep 10 mins
Cook 20 mins

I saw this on Daisy Cooks! on PBS and had to try it.

Ingredients Nutrition

Directions

  1. Fill a medium saucepan about two-thirds full of water. Add salt and potatoes.
  2. Bring the water to a boil over high heat, boil for 1 minute, then drain the potatoes and let them cool. Air-drying the potatoes helps them brown nicely and prevents splattering when you add them to the oil.
  3. Pour the oil into a deep, large (12-inch or so) skillet. Heat over medium-high heat. Add the potatoes and cook, shaking the pan frequently, until they have a little color, about 10 minutes. Don't worry about crisping them.
  4. Add the string beans to the skillet and season lightly with salt. Stir and cook a a minute or two. Pour in the vinegar, bring to a boil, and cook until it has almost completely evaporated. Pour in the broth, bring it to a boil, and cover the pan. Cook the vegetables until tender but still firm, about 5 minutes. Uncover and cook until the liquid has evaporated and the vegetables are sizzling in the pan. Serve hot or at room temperature.

Reviews

(1)
Most Helpful

This worked beautifully for me, but I think it is more of a side dish than a salad, and that's how I served it. I cut my small potatoes in half (they were too small to cut into quarters). I followed the recipe, but added a tiny bit of sugar for balance as my darling husband does not much like a "sour" taste! I used cider vinegar. I also used those baby green beans, cut in half -- they were perfect in this dish. I added very finely chopped garlic and some coarse black pepper. I think chopped parsley when the dish is finished would also be a nice addition. This was a great side dish with roast chicken!! Thanks, Alisa Lea!

Zurie May 04, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a