Here’s a recipe to give the New Potato and Green Bean salad a run for its money! That is the most popular (most frequented) recipe on this site by the way… So let’s see how well this one will do! I went to the Farmers Market Wednesday evening and found some wonderful looking super-long purple string beans (for reference, I included my small pairing knife in one of the shots). And, better yet, they were at an organic hippie stand.. I was very pleased that everything they had was organic – and was advertised as such so I didn’t have to put the hippies through an inquisition. So I grabbed some of these wonderful looking beans – after being allowed to taste them, which is also a nice ploy to get someone to buy something. I grabbed a handful, got some fingerling potatoes, and some baby tomatoes…not to mention the cutest miniature spicy peppers..oh so cute! Got home and did a different variation on the previous potato salad. I used a similar dressing as the NP&GB. Since I got fingerlings, and I hand-picked the smallest ones, I didn’t even have to cut them! Hope you enjoy this one as much as the NP&GB…let the race of the best Innocent Primate potato salad begin!
1.5 lbs fingerling potatoes (I picked a mix of both yellow and red)
3/4 lb purple string beans, rinsed and trimmed to about 2 inches long
2 TBSP fresh squeezed lime (or lemon) juice
1 TBSP water
salt and pepper to taste
1/4 C good olive oil
2 shallots, finely minced (or 2 TBSP pre-minced shallots)
1 C baby tomatoes (halved)
1. In a pot, bring cold water to a boil. Once boiling, add salt and washed potatoes. Boil until potatoes are soft – about 20 minutes for small fingerlings.
2. Meanwhile, cut rinsed purple string beans into 2-inch pieces; set aside.
3. In a large bowl, whisk together the lime juice, water, and salt and pepper to taste. Add olive oil in a continual stream while simultaneously whisking the mixture. Whisk in shallots. Stir in tomatoes and any fresh herbs you choose to use. Set aside.
4. Once potatoes are done, remove from heat, drain and return to pot (without heat). Toss in the cut string beans – no need to stir yet. Keeping it off heat, let sit for about 10-15 minutes to let the potatoes cool, and lightly “steam” the beans.
5. Add to dressing, toss to coat. Serve topped with fresh herbs of choice – I like basil!
Variations/Additions: You could toss in 1/2 tsp lemon balm (fresh or dried) to give it an extra lemony zing. Other herbs that would taste great in this would be basil and/or thyme.