Here's another post from Peg...
Insalata di Patate e Fagiolini
Potato and Green Bean Salad
This is the potato salad we ate as children, and it’s still my favorite. Of course as with any vegetable dish it will be as good as the ingredients used, so use the freshest green beans. It makes a nice change of pace from American style potato salad that is loaded with mayonnaise (and calories!) and is a perfect accompaniment to meat or fish served from the grill in summer when the beans are in season.
4 medium waxy potatoes (about 2 lbs), boiled until tender, cooled, peeled, and cut into 1 inch cubes
½ lb young green beans, steamed until just tender, cooled, and cut into 2 inch lengths if too long (if you can find the small French beans, haricot vert, they are delicious and don’t need to be cut)
1 large clove garlic, minced, or more to taste
¼ cup chopped Italian parsley
¼ cup olive oil
2 tablespoons white wine vinegar, or more to taste
Salt and fresh ground pepper
Mix all ingredients and adjust seasoning as needed. Serves 4 to 6.
(Note from Mary: I particularly like this salad at room temp or slightly warm from the potatoes not having cooled completely. The warmth allows the flavors to blend and the texture to be slightly creamy.)
Variation on the Green Bean theme:
Insalata Di Fagiolini Freschi
Fresh Green bean Salad
This is a quick simple and low calorie salad to make when you find an abundance of fresh good quality beans in season.
1 lb fresh green beans, steamed until tender and cooled
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and fresh ground pepper
Beat the mustard, oil, and vinegar together, season to taste with salt and pepper; pour over the cooked, cooled beans and adjust seasonings as needed. Serves 6.
