Recipe by Alisa Lea
I saw this on Daisy Cooks! on PBS and had to try it.
Top Review by Zurie
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!
- 3 tablespoons sea salt or 3 tablespoons kosher salt
- 1 1⁄2 lbs small white new potatoes, cut into quarters
- 6 tablespoons olive oil
- 1⁄2 lb string bean, topped and tailed
- 2 -3 tablespoons cider vinegar or 2 -3 tablespoons sherry wine vinegar
- 1⁄4 cup chicken broth
Directions See How It's Made
- Fill a medium saucepan about two-thirds full of water. Add salt and potatoes.
- 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.
- 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.
- 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.